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Export packaging and transportation of fresh mushrooms
The selection of raw materials for fresh-keeping shiitake mushrooms is crucial to ensuring the final quality and shelf life of the product. First and foremost, freshness is key. The mushrooms must be harvested at their peak and show no signs of wilting or discoloration. Their appearance should be natural, with a firm texture and intact caps. The shape should be well-formed, with a round cap and a complete stem, avoiding any deformation or damage. The cap diameter should be at least 38 mm, and the edges should be neat without cracks or splits. Any mushrooms showing signs of pests, odors, or dirt must be discarded immediately.
After harvesting, the mushrooms need to be pre-cooled and dehydrated to maintain their freshness and color. This process is typically done in a cold room where the temperature is maintained between 1°C and 3°C. The core temperature of the mushroom should reach around 2°C to 4°C, reducing the moisture content to 75%–80%. It's important to avoid exposing the mushrooms to direct sunlight or high-temperature environments during this stage.
Sorting and grading are essential steps based on customer specifications. Mushrooms are usually sorted by size using sieves or manual inspection. Common classifications include Large (L) with a cap diameter over 55 mm, Medium (M) between 45–55 mm, and Small (S) between 38–45 mm. During sorting, any damaged, discolored, or malformed mushrooms are removed and stored separately. Cold storage facilities are ideal for this step, as they help preserve quality and prevent spoilage.
Maintaining the right refrigeration temperature is vital throughout storage. If the temperature exceeds 5°C, the mushrooms may continue to metabolize, leading to aging, loss of firmness, and even opening of the caps. On the other hand, temperatures below 0°C can cause freezing damage, making the mushrooms soft and prone to decay. Therefore, the cold storage temperature must be strictly controlled between 1°C and 3°C.
Packaging plays a significant role in preserving the freshness of shiitake mushrooms. The packaging materials should be hygienic, non-toxic, and insulated. Foam plastic boxes with lids are commonly used, designed to keep the mushrooms at a stable low temperature. These boxes are sealed with transparent tape and then placed into double corrugated cardboard boxes for added protection. Each box contains 5 kg of mushrooms packed in vacuum-sealed plastic bags.
Small packages are often made with foam trays, holding 100–200 grams of mushrooms per tray. They are neatly arranged, wrapped in airtight film, and then packed into cartons. After sealing, labels are applied before shipping.
Once packaged, the mushrooms must be transported quickly. Refrigerated trucks are required to maintain the cold chain, ensuring that the temperature remains stable during transit. Any delay or use of non-refrigerated vehicles can lead to rapid quality degradation.
In production, it's important to use cultivated shiitake mushrooms rather than wild ones. To prevent bacterial contamination, small amounts of fungicides like carbendazim may be used in the growing medium. However, these must be applied within safe limits. Daily watering is necessary, but the water must be clean and free from harmful microorganisms. Watering should stop the day before harvest to reduce moisture and speed up dehydration.
Finally, the entire process—raw material selection, pre-cooling, grading, packaging, and transportation—must be carefully managed. Ensuring proper temperature control, humidity levels, and hygiene is essential to maintaining the quality and freshness of preserved shiitake mushrooms.
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