Introduction to Edible Fungi and Scientific Storage Methods for Dried Products

Entering the rainy summer season, dried wood ear mushrooms and dried mushrooms that have been sun-dried or oven-dried easily absorb moisture and become damp again, grow moldy or deteriorate, or breed pests, affecting commercial quality. The usual storage method is to take advantage of the residual heat while the baked dried product is still warm, quickly grade it, pack it into plastic bags, tie the bag openings tightly or seal them with a hot iron, and then immediately place them into wooden boxes, cardboard boxes, or galvanized iron boxes lined with moisture-proof paper for sealing. To prevent moisture intrusion or insect damage, a lime packet can be placed in the box to absorb moisture, and a small bottle of carbon disulfide can also be placed inside, then the box seams should be sealed tightly with paper strips and stored in the warehouse. Another method is the sealed packaging, low-temperature storage method. The specific procedure is: after fresh mushrooms are dried, seal and package them in cardboard boxes lined with double-layer moisture-proof paper and one layer of plastic film. When the dried mushrooms are put into the box, the moisture content must not exceed 13%. In a cardboard box with a volume of 0.2 cubic meters holding 10 kg of mushrooms, 1 small bottle containing 5-7 grams of carbon disulfide (opened) can be placed to repel insects; for short-term storage (1-6 months), it can be placed in an air-conditioned room at room temperature of 13-17°C; for long-term storage (more than half a year), place it in a low-temperature cold storage at 3-4°C. The relative humidity of both the air-conditioned room and the low-temperature room should be below 60%, and they should be equipped with exhaust fans and dehumidifiers. Under dry and cold conditions at 4°C, dried shiitake mushrooms can be stored for 2 years without discoloration, loss of flavor, or insect damage.