Detailed Guide to Correct Mushroom Harvesting Methods and New Techniques

[New Techniques for Edible Mushroom Harvesting]

I. Master the Optimal Harvesting Period

Various mushrooms and wood ear fungi are basically at their best appearance, fresh color, and tastiest when 70-80% mature, and that is the right time to harvest. Take shiitake mushrooms (Lentinula edodes) as an example: the sign of 70-80% maturity is that the partial veil has broken, the cap has not yet fully expanded and still has a slight inward curl forming a "gong rim," and the gills have fully extended, turning from white to yellowish-brown or dark brown. This is the harvest period for shiitake mushrooms. Shiitake harvested at the right time have bright color, strong aroma, thick caps, and soft and resilient flesh, giving them high commercial value. If harvested late, the cap fully expands, the flesh becomes thin, the stem grows long, and the gills change color; at this point, the weight decreases and commercial value drops.

II. Pay Attention to Harvesting Technique

For mushrooms with stems (shiitake, button mushroom, straw mushroom, etc.), harvest by picking the large ones and leaving the small ones. When picking, pinch the base of the stem firmly with your thumb and index finger, first twist left and right, then gently pull upward. Be careful not to bruise the surrounding mushroom buds, and do not let the stem base remain on the substrate to rot and mold, which would affect subsequent fruiting. If the mature mushrooms are growing densely and the bases are deep, use a small pointed knife to dig them out from the base of the stem. During harvesting, prevent damage to the bed surface or the mycelial film on the surface of the substrate. For gelatinous fungi such as silver ear (Tremella fuciformis) and wood ear (Auricularia heimuer), as well as cluster-growing types like oyster mushroom (Pleurotus ostreatus) and enoki mushroom (Flammulina filiformis), use a knife to cut the entire cluster from the base, taking care to keep the cluster shape intact.

III. Choose Suitable Weather

Harvesting on sunny days is good for processing. Generally do not harvest on overcast or rainy days because the high moisture content makes drying difficult and affects quality. However, if not harvesting would lead to aging and rotting, then harvest anyway, but process quickly. For silver ear, wood ear, and similar types, stop watering on overcast days, strengthen ventilation, let the ear pieces flatten out, and wait for good weather before harvesting, which is beneficial for drying.

IV. Use Suitable Containers

Fresh mushrooms after harvesting should be placed in small wicker baskets or small baskets, and handled carefully and gently to keep the fruiting bodies intact and prevent crushing and damage from pressing against each other, which would affect quality. The harvested fresh mushrooms should be sorted according to size and cluster shape quality, not mixed together, and then placed separately in containers for graded processing.

V. Stop Watering and Control Temperature Before Harvesting

For products intended for fresh export or dehydration and drying, moisture must be removed or dehydrated during processing. If water is sprayed before harvest, the mushroom bodies have high water content, the gills turn brown when processing fresh mushrooms, and the gills turn black during dehydration and drying, so the products do not meet export requirements. For domestic sales, excessively high moisture content in the mushroom bodies makes them prone to molding. Therefore, do not spray water before harvesting, so that the mushroom bodies maintain their original moisture, giving them a beautiful appearance, high commercial value, easy sale, and smooth market access.