Mushrooms, scientifically known as *Agaricus bisporus*, are also commonly referred to as white mushrooms or oceanic mushrooms. They belong to the family Agaricaceae and are cultivated as an edible fungus vegetable. The entire fruit body—comprising the cap, gills, stem, and base—is consumed. These mushrooms are primarily grown in the southern regions of the Yangtze River. Harvesting typically begins 30 to 40 days after planting and can be done in multiple phases throughout the season. Cultivation is also widespread in the Yangtze River basin and northern areas, with two main harvests usually taking place in autumn and the following spring.
Before harvesting, it's important for workers to stop watering a few days prior to prevent damage during the picking process. Mushrooms should be harvested when the caps are still closed and the gills are intact. Depending on their intended use, different sizes are preferred: fresh mushrooms are generally harvested at 2–6 cm in diameter, while smaller ones (2–3 cm) are ideal for canning. Harvesting too early may result in low yields, while waiting too long can affect quality and hinder the growth of subsequent batches. Fresh mushrooms have a crisp texture, but if damaged by machinery, they tend to brown quickly and lose quality. Therefore, careful handling is essential during harvesting, followed by immediate sorting, trimming, and cleaning. After collection, they should be stored in cool, cushioned containers to maintain freshness.
Mushrooms are highly sensitive to temperature and humidity, making long-term storage difficult. For short-term preservation, the ideal conditions are 0°C and over 95% relative humidity. Additionally, mushrooms are tolerant of carbon dioxide (CO₂). By reducing oxygen levels and increasing CO₂ concentration in the storage environment, aging and browning can be delayed, extending shelf life. Under proper conditions, mushrooms can last up to one week in cold storage at 0–2°C. During transportation, similar temperature and humidity conditions must be maintained. Short-distance transport should use insulated vehicles, with mushrooms pre-cooled to 0°C and packed in corrugated boxes or foam baskets. Care should be taken to avoid crushing or rubbing during transit.
For listing, the quality standards require the fruit body to be complete, clean, and free from impurities, decay, or off-odors. They are typically packaged in plastic bags. Grading criteria include:
- **First-class**: Full caps, 2–4 cm in diameter, pure white color, thick and elastic flesh, no mud on the roots, no hollow centers, no pests or spots, no damage, no odor, and stems not exceeding 1 cm in length with a flat cut.
- **Second-class**: Slightly imperfect caps, 2–4 cm in diameter, white color, elastic, no odor or disease spots, some hollow centers or slight damage allowed, mild thin skin permitted, stems not exceeding 1 cm, and flat cuts.
- **Other grades**: White mushrooms without odor, mud, or pests; caps up to 6 cm in diameter, stems not exceeding 1 cm, and acceptable minor defects such as hollow centers, thin skin, or irregular shapes.
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