MySheen

Harvest and processing of volvariella volvacea

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, The mushrooms began to emerge 15 days after sowing the grass (the fastest week or so). The harvest time of commercial volvariella volvacea is when the buds will break and the cap in the fungal receptacle is not opened. The specification for canning is more than 2 cm in diameter, the bacteria shape is neat, the outer bacterial curtain is not broken, and the stalk in the inner package is not elongated. The requirement for the supply of dried mushrooms is more than 4 cm in diameter and the external fungus curtain is not broken. The quality of the broken external fungus curtain is slightly worse, and the umbrella opening is even worse, the latter can only be sold as external-grade fresh mushrooms. Those who supply dried mushrooms should cut the buds into two connected halves and drain the bamboo.

10 - 15 days after planting (the fastest one week or so), the mushrooms begin to grow. The harvest time of commercial straw mushroom is when the mushroom bud is about to burst and the mushroom cap in the mushroom receptacle is not opened. For canned specifications are more than 2 cm in diameter, bacteria shape neat, the outer bacterial curtain is not broken, the inner package of the stipe is not elongated. The requirement for dry mushroom is that the diameter is more than 4 cm, and the outer bacterial curtain is not broken. The quality of the broken outer fungus curtain is slightly worse, and the umbrella is even worse. The latter can only be sold as a fresh mushroom of inferior grade. For dry mushroom system, the mushroom buds should be cut into two connected halves longitudinally, drained bamboo sieve or wire mesh sieve, placed on the shelf of a special baking house, and baked with slow fire. Start baking temperature of 35 - 40℃, with the decrease of moisture, gradually increase the temperature to 60 - 65℃, bake to straw mushroom moisture content of 12 - 13%.

 
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