Mushrooms, also known as Agaricus bisporus, are commonly referred to as white mushrooms or oceanic mushrooms. They belong to the family Agaricaceae and are cultivated as an edible fungus. The entire fruit body—comprising the cap, gills, stem, and base—is consumed. These mushrooms are mainly produced in the southern regions of the Yangtze River. Harvesting typically begins 30 to 40 days after sowing and can be done in multiple phases throughout the growing season. Cultivation also occurs in the Yangtze River basin and northern areas, with two main harvests usually taking place in autumn and the following spring.
Before harvesting, it is important for workers to stop watering a few days prior to prevent damage during the process. The ideal time to harvest is when the cap is still closed and the gills are intact. Depending on the purpose, mushrooms are harvested at different sizes: fresh mushrooms are typically 2–6 cm in diameter, while smaller ones (2–3 cm) are preferred for canning. Harvesting too early or too late can affect yield and quality, and may even 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 sorting, trimming, and removing any foreign materials. It’s also important to pre-store them in cool, low-temperature conditions using baskets or containers lined with cushioning material.
Mushrooms are highly sensitive to temperature and humidity, and their post-harvest temperature tends to rise quickly, making long-term storage unsuitable. For short-term storage, the ideal conditions are around 0°C with a relative humidity of 95% or higher. Mushrooms also tolerate high levels of carbon dioxide (CO₂). By reducing oxygen levels and increasing CO₂ in the storage environment, the aging process can be slowed, and browning can be prevented, thus extending the shelf life. Under these conditions, mushrooms can last up to one week in cold storage. During transportation, similar temperature and humidity conditions must be maintained, and insulated vehicles are used for short-distance shipping. Before transport, mushrooms should be pre-cooled to 0°C and packed in corrugated boxes or foam baskets to avoid crushing or friction.
For listing, the quality standards require the fruit body to be complete, clean, and free from impurities, rot, or off-odors. They are usually packaged in plastic bags. Grading criteria include:
First-grade: Full cap, 2–4 cm in diameter, white color, thick and elastic flesh, no mud on the root, no hollow center, no pests, no damage, no odor, and the stem length does not exceed 1 cm with a flat cut.
Second-grade: Slightly incomplete cap, 2–4 cm in diameter, white color, elastic, no mud, no odor, no disease spots, some hollow or thin skin allowed, but no major damage.
Other-grade: White mushrooms with no strong odor, no dirt, no pests, caps up to 6 cm in diameter, stems not exceeding 1 cm, and some acceptable imperfections such as hollow centers, thin skins, or minor cuts.
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