Fertilization techniques and methods for edible fungi: dry storage is key

Store separately. Most edible fungi strongly absorb odors, so they must be stored on their own to prevent flavor transfer.

Store sealed. Edible fungi oxidize and spoil easily. They can be stored in sealed containers such as iron cans or ceramic jars, and the container should be lined with a food bag. Also, open the container as little as possible, and when sealing it, be sure to expel the air from the liner bag.

Avoid prolonged exposure to sunlight, and keep them in a ventilated, breathable, dry and cool place. Dried edible fungi generally absorb moisture and mold easily, so the product must be kept dry. An appropriate amount of lump lime or dry charcoal can be placed in the storage container as a moisture absorbent to prevent dampness.

Dried edible fungi should not be soaked in warm water before eating, otherwise the texture of the product will be ruined.