Edible mushroom bodies are easily browned and rot and are not easily preserved, which affects the commercial value of edible fungi. Now introduce a few new methods for the preservation of edible fungi. 1. The new method of chemical preservation of Pleurotus ostreatus removes impurities from the fresh mushroom and spreads it on a clean mulch. Made of a certain concentration of chemical preservatives (0.3% of calcium propionate, 0.1% of potassium sorbate, and 0.25% of sodium sulfite). Spray evenly on the front and back of Pleurotus ostreatus using a sprayer, and then place it in a fully closed plastic bag. Stored in a clean and sanitary place, the preservation period can be about 26 days. 2. Fresh mushrooms choose fresh mushrooms, the use of hot air drying or drying method to reduce the moisture content of the mushroom body to 75%, and then remove the mushroom stem base impurities. In the cold store, the shiitake mushroom that has been treated above is put into a special plastic bag and vacuum-packed to make the mushroom body under low oxygen and high carbon dioxide, with an appropriate storage temperature of 0-3° C., to delay the respiration and physiological changes. Effectively extend the shelf life of mushrooms, maintain good quality and meet market sales needs. 3. The new method of quick-freezing and preservation of straw mushroom will remove the impurities from the base of the oval mushroom body and put it into a plastic box. The stone will be added into the box and the water will be immersed in the mushroom surface. And then stored at low temperature (-20 ~ -22 °C), can be preserved for about 70 days, taste, color, total amino acids and other indicators are better. 4. Mushroom mushroom sodium metabisulfite preservation method will be harvested Flammulina purpurea, soaked with 0.1% a 0.25% sodium metabisulfite for 10-20 minutes, remove and drain, sealed with a plastic bag. The room temperature can be stored for 6 to 10 days, still can maintain the original flavor and color.
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