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Export packaging and transportation of fresh mushrooms
The selection of raw materials for fresh-keeping shiitake mushrooms is the first and most critical step in ensuring quality. Freshness is the key factor that determines the final quality of the preserved product. The mushrooms must be freshly harvested, with a normal color and no signs of wilting or discoloration. Additionally, the shape should be intact—round and symmetrical—with a well-formed cap and stem. The mushroom flesh should be thick and firm, the edges of the cap should be neat, and the outer skin (pellicle) should remain undamaged. The cap diameter should be at least 38 mm, and the mushrooms must be free from pests, odors, dirt, or any impurities.
After harvesting, the mushrooms need to be processed promptly. Pre-cooling and dehumidification are essential steps to maintain their freshness and appearance. This process involves placing the mushrooms in a refrigerated environment to reduce their temperature and moisture content. The ideal pre-cooling temperature is between 1°C and 3°C, and the center temperature of the mushrooms should reach 2°C to 4°C. This helps lower the moisture content to around 75% to 80%, which is crucial for long-term preservation. It's important not to expose the mushrooms to direct sunlight or improper ventilation at room temperature, as this can accelerate spoilage.
For grading, the mushrooms are sorted based on the size of their caps using sieves made of white iron or through visual inspection. The standard sizes are: Large (L) with a cap diameter of 55 mm or more, Medium (M) between 45–55 mm, and Small (S) between 38–45 mm. During sorting, any damaged, discolored, or malformed mushrooms are removed immediately. These selected mushrooms are then stored and refrigerated to maintain their quality.
Cold storage conditions play a vital role in preserving the quality of shiitake mushrooms. The refrigerator temperature must be strictly maintained between 1°C and 3°C. If the temperature exceeds 5°C, the mushrooms may continue to metabolize, leading to aging, opening of the caps, and loss of texture. On the other hand, if the temperature drops below 0°C, the mushrooms can suffer from freezing damage, resulting in softening, waterlogging, and even decay. Therefore, precise temperature control is essential throughout the storage period.
Packaging is another crucial stage. The containers used for fresh-keeping shiitake mushrooms are typically made of foam plastic, designed to provide insulation and airtight protection. Each box measures 45 cm x 28 cm x 16 cm, with a thickness of about 2 cm. The lid has raised edges to ensure a tight seal. After filling the mushrooms, the boxes are sealed with transparent tape. Inside, the mushrooms are packed in plastic film bags, each containing 5 kg of mushrooms. These are then placed into foam boxes and further enclosed in double corrugated cardboard boxes, which are sealed with viscose tape.
The packaging process must take place in a clean, odor-free room with a temperature not exceeding 3°C. All tools and personnel uniforms must be kept clean and regularly disinfected. Non-authorized personnel are prohibited from entering the area to prevent contamination and temperature fluctuations.
Before shipment, the mushrooms are carefully packaged and labeled. They are transported via refrigerated trucks to ensure the temperature remains stable during transit. Any deviation from the required cold chain can lead to rapid deterioration of the product. It’s also important to avoid using non-refrigerated vehicles for transportation, as this could compromise the quality of the fresh mushrooms.
In production, it's common to use cultivated shiitake mushrooms rather than wild ones. To prevent microbial growth, fungicides like carbendazim are sometimes added to the growing medium. However, these chemicals must be used in strict accordance with safety guidelines to ensure they do not pose a risk to human health.
During cultivation, daily misting is necessary, but the water used must be clean and free from harmful microorganisms and metals. Mushrooms have a high water content, often over 90%, so it's important not to spray water on the day before harvesting, as this can increase moisture and make dehydration more difficult.
Finally, maintaining the quality of fresh-keeping shiitake mushrooms requires attention to three main factors: the quality of raw materials, proper pre-cooling and humidity control, and consistent low-temperature refrigeration. By following these steps carefully, producers can ensure that the final product meets international export standards and retains its freshness, flavor, and appearance.
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