Detailed Explanation of High-Yield Cultivation Techniques and Simple Storage Methods for Edible Fungi

Jar Storage

When the quantity is small, the jar can be placed in a cool place, and fresh cold water equal to 10%-30% of the jar's volume added. A wooden rack is placed over the water surface, and a container holding fresh mushrooms is set on the rack, after which the jar is sealed for storage. At 4°C-5°C, they can be stored for 10-15 days; at 15°C-18°C, with the jar mouth covered by a breathable lid, they can be stored for 5-7 days.

Storage by Soaking in Clean Water

Soaking in clean water to isolate air can slow down the discoloration of mushrooms. This method is suitable for short-term storage at home. Note that iron containers or water with high iron content must not be used for soaking.

Storage by Soaking in Salt Water

① Soak fresh mushrooms in 0.6% salt water for 10 minutes, remove and drain, then put them into plastic bags; they can be stored fresh for 3-5 days.

② Cut off the base of the stems of fresh oyster mushrooms and Phoenix-tail mushrooms (Pleurotus sajor-caju), blanch them in boiling 10% salt water for 0.5-1 minute, remove and cool them in cold water, drain, and put them into plastic bags for short-term fresh storage.

③ Cut off the stems of fresh mushrooms 1 cm from the growing medium, wash them clean, and soak them in 16%-18% salt water; they can be stored fresh for 15 days. When eating, remove them and soak them in clean water for 20 minutes.

Chemical Storage

① Soak fresh mushrooms in a 0.1% B9 aqueous solution for 10 minutes, then remove and drain; they can be kept fresh for 8 days at 5°C-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, put them into plastic bags and seal, and store at 10°C-15°C.