CHAPTER 4.

PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.1. Harvesting mushroom techniques

4.2. Preliminary processing and
preservation of mushroom
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.1. Harvesting mushroom

 Mushroom harvest time
 Very important, affecting yield, quality and
environment.
 Depending on species (oyster mushroom,
straw mushroom, lingzhi mushroom),
demand and consumer tastes, mushrooms
are harvested at different times.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom
techniques
4.2.2. Drying techniques
4.2.3. Preservation of mushroom in brine
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom
techniques
 Variation of Fresh mushroom after harvesting
 Edible mushrooms and medicinal
mushrooms must be preserved and
processed immediately after harvesting
because the fruiting body itself still has high
respiration rate and metabolism.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom techniques
 Variation of Fresh mushroom after harvesting
 Dehydration
 Cause: respiratory process, surface evaporation
process.
 Dehydration process depends on some factors
like structure and condition of fungi, humidity
and temperature of the environment as well as
movement of air pressure
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom
techniques
 Variation of Fresh mushroom after harvesting
 Dehydration
 Water evaporates quickly when:
 - mushroom cap is open and complete
 - Preserving place with wind, hot and dry air.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom techniques
 Variation of Fresh mushroom after harvesting
 Browning reactions
there are enzymes like polyphenol oxidase (also
known as polyphenolase, phenolase), catalyzing
the oxidation reaction of the mushroom colorless
phenolic compound into quinone
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom
techniques
 Variation of Fresh mushroom after harvesting
 Browning
 Quinon combines with derivatives of amino
acids into darker complexes.
 Mushroom browning will reduce the value of
commercial products.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom
techniques
 Variation of Fresh mushroom after harvesting
 Rottenness
 Mushrooms have a high water content
(about 90%). After harvesting, if mushroom is
not stored properly, rottenness can occur.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom
techniques
 Variation of Fresh mushroom after harvesting
- Others
- Chitin content in cell wall is increased by
50%, and result in cap of fruiting body
become longer and firmer; while cell gluten
content in cell is reduced.
Panagiota A. Diamantopoulou and Philippoussis N. Antonios (2015).
Cultivated Mushrooms: Preservation and Processing
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM
4.2. Preliminary processing and preservation of
mushroom
4.2.1. Preservation of fresh mushroom techniques
 Preservation of fresh mushrooms after
harvest
Principles of storage:
 Reduce water content in mushrooms;
 Reduce the environmental temperature to
decrease enzyme activity in fungi
 Reduce the respiratory intensity of fungi
 Preventing the rate of infection and reproduction
of microorganisms.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom techniques
 Preservation of fresh mushrooms after
harvest
 Requirements for storage of mushroom:
 mushroom should be harvested with right age
 before harvesting mushroom, do not apply water
at least 5-6 hours
 Collected mushrooms should not be crushed
 Preserve mushrooms immediately after harvest.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom techniques
 Preservation of fresh mushrooms after harvest
 Cold storage method:
 After harvesting mushrooms, cut the volva and
remove the old fruiting body.
 Packing mushrooms into small bags.
 Store in a refrigerator or refrigerated warehouse with
a range temperature of 2 - 10oC,
 storage time : 2 - 8 days.
 NOTE: Do not use this method for straw mushrooms
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom
techniques
 Preservation of fresh mushrooms after harvest
 Preservation of mushroom by Vacuum
cooling:
 Remove air in plastic bags (vacuum)
 Pumping CO2 gas into the bag inhibits enzyme
activity.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.1. Preservation of fresh mushroom techniques
 Preservation of fresh mushrooms after harvest
 Preservation of fresh mushroom:
 Put the mushrooms in boiling water and heat until
the boiling point.
 Take out, soak in cold water until the mushrooms
cool .
 Keep mushrooms in a tray or plastic bag, pour in just
enough water and place in the refrigerator.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM
4.2. Preliminary processing and preservation of
mushroom
4.2.1. Preservation of fresh mushroom techniques
 Method of using fresh mushrooms after harvest
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
Principle of mushroom drying
 after drying, Moisture of mushrooms should be
reached at 12-14%.
 hot air velocity passing through the mushroom
sample is used to reduce the water content in
mushroom .
 Ear mushroom, lingzhi mushroom could be dried
by sunshine
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM
4.2. Preliminary processing and preservation of
mushroom
4.2.2. Drying mushroom
 Mushroom drying equipment: Equipment must be
meet three standard:
 Equipment is able to actively adjust the humidity in
the oven;
 Taking initiative in the wind direction of the furnace,
catching hot wind blowing evenly on the surface of
the mushroom tray makes the mushrooms dry
evenly;
 Being able to actively heat the hot air in the furnace,
the positions in the furnace are different <5oC.
Mushroom drying equipment
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Mushroom drying process
 Harvesting of fresh mushrooms:
 Mushrooms should be harvested at the right
age,
 Before picking mushroom, stop watering 5-6h
(buttưon mushroom, oyster mushroom); 3- 4
days (ear mushroom, Lingzhi mushroom).
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Mushroom drying process
 Pre-treatment process
Based on the size of fruiting body, mushrooms are
classified and then removed gray spots or
damaged parts.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Put in the tray
 Sort by each type of mushroom: big and thick
fruiting body should be keep close to the heat
source. In contrast, small and thin mushroom
should keep far from the heat source.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Mushroom drying process
 Drying
After placing sufficient amount of mushroom,
mushroom should be dried at 35-40 oC for 1 - 4
hours. To avoid forming a hard crust in the
mushroom, all the Ventilation of furnace should be
opened.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Mushroom drying process
 Drying
 In the pre-drying phase, temperature is
increased every 2oC per hour until reaching at
55oC.
 In the drying phase, temperature should be
maintained from 60 to 65oC for 1-2 hours. Note:
completely closes the Ventilation.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Factors affecting the drying processs
 Drying temperature
Low temperatures require long times for drying.
High temperatures cause a decrease the quality of
mushroom.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Factors affecting the drying processs
 Heating rate of drying materials
 If heating rate is too fast, the surface of the fruiting
body is hardened and prevents moisture from
draining.
 If heating rate is too slow, evaporation intensity is
weak, therefore, the fruiting body can not dry
completely within 24 hours and easily lead to
infection
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Factors affecting the drying processs
 Humidity
 If the moisture content of the drying air is too
low, mushroom will form a dry crust on the
surface, affecting the moisture release.
 In the case of high humidity, drying speed will
be reduced.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Factors affecting the drying processs
 Air circulating
 Air circulating with a small speed (less than 0.4
m / s) required longtime for drying. The product
quality is not good.
 Fans can be used to increase air circulation with
0.5 - 4.0 m / s. However, If the wind speed is too
high (over 4.0 m / s), it will cause a heat loss.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.2. Drying mushroom
 Factors affecting the drying processs
 mushroom thicknesss
 if sample is thin, drying process is faster and
faster and more uniform. However, if samples
are too thin, it will reduce the productivity of
furnace.
 If the fruiting body is too thick, it will reduce the
circulation of air drying.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.3. Preservation of mushroom in brine
 Principle
 Use saturated saline solution to dehydrate
mushroom cells.
 How to prepare salt solution
 Method 1: The concentration of salt can be
measured by using Baume. The concentration of
salt should be reached at 22˚Be.
 Method 2: 350–400 gam of salt /1 lít water.
 CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.3. Preservation of mushroom in brine
 Process
 Harvested mushrooms are selected and washed
with water.
 Boiling: mushrooms are boiled for 5- 7 minutes.
 Cooling : take out boiled mushrooms into clean
water or let water run through mushrooms.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.3. Preservation of mushroom in brine
 Method of preservation of mushroom in brine
 Preservation of mushroom in brine
 Button mushroom, oyster mushroom: 1kg boiled
mushroom + 0.3 liters of saturated salt solution +
0.3kg grain salt + 3g citric acid.
 Straw mushroom: 1kg of boiled straw mushroom
+ 0.4kg of grain salt (one layer of mushroom,
one layer of salt), no additional citric acid.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM
4.2. Preliminary processing and preservation of
mushroom
4.2.3. Preservation of mushroom in brine
 Method of preservation of mushroom in brine
 Preservation of mushroom in brine
 when white button mushroom is preserved in brine
solution, button mushroom will be changed color into
dark brown. and the acid. Therefore, citric acid is
used to gives the button mushroom a bright white
color.
 Citric acid is not essential for preserving straw
mushroom in brine because original color of straw
mushroom is black or brown
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.3. Preservation of mushroom in brine
 Method of preservation of mushroom in brine
 Preservation of mushroom in brine
 For preserving straw mushroom in brine,
saturated salt solution is not supplemented
because straw mushroom have a volva layer.
After boiling, volva layer still have water,
therefore, grain salt is enough
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM

4.2. Preliminary processing and preservation of

mushroom
4.2.3. Preservation of mushroom in brine
 Method of preservation of mushroom in brine
 Storage: After 15 days, the quality of preserved
mushroom is checked.
 the salinity content of brine is measured by
Baume. The salinity content should be 22-23˚Be
.
CHAPTER 4. PRELIMINARY PROCESSING
AND PRESERVATION OF MUSHROOM
4.2. Preliminary processing and preservation of
mushroom
4.2.3. Preservation of mushroom in brine
 Method of preservation of mushroom in brine
 Preservation of mushroom in brine:
 pH of brine solution is measured by using pH
meter, (required pH = 3.5-4.0).
 the clarity of brine, color, taste, mold condition,
firmness of the fruiting body by observed. Fruiting
body should be firm, natural color and.