Harvesting, Processing and Storage of Lentinus edodes Substitution Culture

The main results are as follows: (1) the harvest time of Lentinus edodes from mushroom bud to harvest varies with temperature and humidity. it usually takes 7 to 10 days from mushroom growth to maturity. Timely harvest is an important part of Lentinus edodes cultivation, too late or early harvest will affect its yield and quality. The harvest time should also be determined according to the difference of fresh or dried mushrooms. In general, when dried mushrooms are sold and fresh mushrooms are sold in the domestic market, the fruit body is 6-8 points mature, that is, when the bacterial film has been broken and the cover still has a little inner volume, it is appropriate to harvest. At this time, the quality of the harvest is good and the value is high. When the fresh mushroom is exported, it should be harvested when the mushroom cover is 5-6 separate umbrellas, the fruiting body is 5-6 minutes mature, and the bacterial membrane is not broken to micro-rupture.

(2) when picking, the mushroom stick should be protected, not pulled up, and the small mushroom bud should be protected; at the same time, the stalk should be prevented from breaking, and the stalk remaining on the stick should be cleaned to prevent decay and contamination. The Lentinus edodes harvested should be handled gently, and the fresh Lentinus edodes with handle for export should be put into the plastic basket with gauze and transported to the cold storage in time for pre-cooling and processing and packaging.

(3) the baked Lentinus edodes should be baked in time after harvest, otherwise it is easy to rot. The baking methods include solarization, charcoal baking, electric baking, steam heat energy, far infrared and low temperature hot air dehydration, etc. At present, most of them are dried by low temperature hot air dehydration baking method. The specific operation technology is as follows: after the fresh mushroom is harvested, the handle is cut according to different specifications, discharged on the drying screen, the screen is pushed into the oven of the dryer, and the door of the box is closed to start ignition. The initial temperature of dehydration should not be lower than 30 ℃. It is best to start baking from 32 ℃, dry in the range of 40-50 ℃ for 6 hours, then dehydrate for 6 hours under the hot air temperature of 45-50 ℃ after a cease-fire for 1 hour, then raise the temperature to 50-65 ℃, dehydration until drying. The temperature should not be raised too fast when drying, and the temperature should not exceed 3: 5 ℃ per hour; do not heat up suddenly, otherwise the mushroom will contract sharply, causing the cover to roll out and blacken, seriously affecting the quality of Lentinus edodes.

(4) the storage of Lentinus edodes after drying, if the storage of Lentinus edodes is not good, it is easy to return to moisture, especially in the plum rain season, high temperature and humidity, easy to cause mildew and moth, make Lentinus edodes deteriorate. So after Lentinus edodes is baked and dried, it should be quickly graded into plastic bags. In order to prevent moisture invasion, you can put a small packet of anhydrous calcium chloride in a plastic bag to avoid discoloration caused by sugar exudation in Lentinus edodes.