The basic technology of storage and storage of mushrooms
The proper storage and transportation of mushrooms require careful attention to several key factors. After harvesting, mushrooms have a high moisture content, which must be reduced to prevent spoilage during storage and transit. There are two main methods for dehumidification: drying and hot air treatment.
For drying, the mushroom caps should be evenly spread on a drying tray. The drying time varies depending on the season. Autumn and winter mushrooms typically need 3–6 hours, while spring mushrooms require 6–7 hours. In summer, when the air is more humid, drying time is shorter—only 1–2 hours. Another method involves using hot air. The mushrooms are placed on a drying screen inside a kiln where hot air circulates, and the temperature is maintained at around 40°C to help remove excess moisture efficiently.
Once the mushrooms meet the required moisture standards, they should be carefully packaged. They are first placed into baskets and then stored in a cold storage room set at 1–4°C. Before shipping, the mushrooms are sorted, the stems are trimmed, and they are weighed and re-frozen for two hours to ensure freshness. Packaging is done according to customer specifications, with options for two different sizes.
Transportation is equally important. Fresh mushrooms must be transported as soon as possible after packaging. If the ambient temperature is below 15°C, regular vehicles can be used. However, if the temperature exceeds this threshold, refrigerated trucks are necessary to maintain the quality of the product. The shelf life of fresh mushrooms also depends on the temperature: at 1°C, they can last up to 18 days; at 6°C, about 14 days; and at 15°C, only 7 days. The higher the temperature, the shorter the preservation period.
By following these steps, mushroom producers can ensure that their products remain fresh and of high quality throughout the entire supply chain.
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