First, the scientific harvest and processing methods of Agrocybe aegerita. 1. Scientific harvesting of Agrocybe aegerita: When the cap color changes from dark reddish-brown to light-brown, the best harvest time is when the pellicle has not yet broken. If it cannot be sold or processed in time, or if it is not properly grasped, it should be harvested in advance. When collecting, it is required to harvest whole bushes or single flowers at one time and remove the mushrooms. 2. Scientific Processing and Storage of Agrocybe Mushrooms: Agrocybe aegerita after harvesting can be directly sold or kept fresh, sold, dried after drying, sold after drying, and dried mushrooms can be easily wetted and wet, and should be sealed with plastic bags. Store and store in a dry place. At the same time, the dried mushroom cover is easy to break and the handle is easily broken, so it should be stored in a carton. Second, Coprinus comatus scientific harvesting and processing methods 1, Coprinus comatus scientific harvesting methods: When the fruiting body 5 to 6 into a mature harvest, not only have little effect on the total yield, fruit body quality is good, high commodity value , Long shelf life, resistant to transportation. 2, Coprinus comatus processing methods: Under normal circumstances, Coprinus comatus to sell mainly fresh. However, in order to meet the needs of distant markets, the mushroom buds of Coprinus comatus are cut into thin slices, and then heated and dried with an electric hot air dryer. After that, they can be processed into salted coprinus comatus or coprinus comatus cans. Third, the scientific harvest and processing methods of mushrooms. 1. Scientific harvesting methods for mushrooms: 1 Harvest time. Mushrooms are best carried out on sunny days, because sunny days produce less water and have good color; mushrooms collected during rainy days are heavy and difficult to dry, and the baking color tends to blacken, making it difficult to guarantee quality. In the case of indoor bag cultivation, it is best not to spray water directly on the bacteria before picking. 2 Harvesting methods. In winter, the temperature is low, and the mushroom grows slowly. The mushroom meat under harvest is thick, with strong aroma and good quality. In the autumn and spring season, the mushroom that grows at a higher temperature and the long stalk of a large mushroom have a high yield, but the quality is not as good as that of a mushroom. The standard of mushroom picking is degree of maturity. 2. Scientific processing methods for mushrooms: After harvesting, the mushrooms must be processed and dried on the same day to avoid blackening and decay. 1 day drying method. The method is: The shiitake mushrooms that are picked up are instantly laid out on the sun drying field or concrete floor in Dangyang. When drying, the mushroom shall be covered upwards, and the mushroom shank shall be turned downwards. One by one, the stalks shall be opened, and after drying to the half-dried state, the mushroom stalk shall be upwards and the mushroom shall be covered downwards, until 90% is dry. 2 baking drying method. The general practice is: The mushrooms are spread on a baking screen and sent to the drying room. The initial temperature does not exceed 40 °C after every 3 ~ 4 hours temperature 5 °C, the maximum does not exceed 65 °C. Drying room should have exhaust facilities, while the side of the exhaust side of the exhaust, otherwise the black mushrooms will affect the quality of the fold. After roasting to 80% dryness, it is taken out for airing for several hours and then re-roasted for 3 to 4 hours until the moisture content is below 13%. This way, the shiitake mushroom is dried uniformly, with good color and aroma. Dried mushrooms should be grading in time, quickly sealed after grading, and placed in a dry, cool place for storage. China Agricultural Network Editor
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