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The Technical Focus of Preservation of Edible Mushrooms
When the number of mushroom cylinders is small, it's best to store them in a cool area. Add fresh cold water to the cylinder, filling it up to 10–30% of its total volume. Place a wooden frame on top of the water and position a container with fresh mushrooms on the frame. Then, close the cylinder and store it at a temperature between 4°C and 5°C. This method can keep the mushrooms fresh for 10–15 days. If you store them at 15°C–18°C, make sure the cylinder has a gas-permeable cap to allow air exchange, which will extend their freshness for about 5–7 days.
For saline soaking storage:
(1) Soak fresh mushrooms in a 0.6% salt solution for 10 minutes. Remove them, let them drain, then place them in plastic bags for fresh storage lasting 3–5 days.
(2) For oyster mushrooms and Pleurotus ostreatus, cut them down to the base of the stem. Boil a 10% salt solution and blanch the mushrooms for 0.5–1 minute. Remove and cool them in cold water, drain, and store in plastic bags for short-term use.
(3) Cut off 1 cm of the mushroom stalk, clean the mushrooms thoroughly, and soak them in a 16–18% salt solution. This method allows for fresh storage for up to 15 days. Before eating, soak them in fresh water for 20 minutes to remove excess salt.
For chemical storage methods:
(1) Soak fresh mushrooms in a 0.001–0.1% B9 solution for 10 minutes. After draining, store them at temperatures between 5°C and 27°C for up to 8 days.
(2) First, soak the mushrooms in a 0.01% sodium metabisulfite solution for 3–5 minutes. Then, transfer them to a 0.1% sodium metabisulfite solution for 25–30 minutes. Drain well, place them in sealed plastic bags, and store at 10°C–15°C for extended freshness.
These storage techniques are ideal for preserving the quality and texture of mushrooms, whether you're storing them for a few days or up to two weeks. Always ensure proper hygiene and use clean containers to avoid contamination.