Pest and Disease Control for Edible Mushrooms and Simple Home Fresh-Storage Methods

I. Jar storage

When the quantity is small, place the jar in a cool, shady spot, add fresh cold water equal to 10%-30% of the jar's volume, set a wooden rack over the water surface, place a container holding the fresh mushrooms on the rack, then seal the jar for storage. At 4-5°C, they can be stored for 10-15 days; at 15-18°C, with the jar mouth closed with a breathable lid, they can be stored for 5-7 days.

II. Storage by soaking in clean water

Soaking in clean water isolates the mushrooms from air and slows down discoloration. This method is suitable for short-term home storage. Note that iron containers and water with a high iron content must not be used for soaking.

III. Storage by soaking in salt water

1. Put fresh mushrooms into 0.6% salt water, soak for 10 minutes, remove and drain, then place in a plastic bag; they can be stored fresh for 3-5 days.

2. Trim off the base of the stems of fresh oyster mushrooms (Pleurotus ostreatus) and Phoenix mushrooms (Pleurotus pulmonarius), blanch them in boiling 10% salt water for 0.5-1 minute, remove and cool in cold water, drain, and place in a plastic bag for short-term fresh storage.

3. Cut off the mushroom stems 1 cm above the growing medium of fresh mushrooms, wash them clean, and soak them in 16%-18% salt water; they can be stored fresh for 15 days. When ready to eat, take them out and soak in clean water for 20 minutes.

IV. Chemical storage

1. Soak fresh mushrooms in a 0.1% aqueous solution of B9 for 10 minutes, remove and drain; they can be kept fresh for 8 days at 5-27°C.

2. Rinse them in a 0.01% sodium metabisulfite aqueous solution for 3-5 minutes, then soak them in a 0.1% sodium metabisulfite solution for 25-30 minutes, remove and drain, place in a plastic bag and seal it, and store at 10-15°C.