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Harvest and Processing Technology of Coprinus comatus
Coprinus comatus, commonly known as the shaggy ink cap mushroom, should be harvested at the right time to ensure optimal quality. The mushrooms must not be left in the field where mold can develop. Harvesting is best done when the gill ring is just beginning to loosen and the cap is still closed, ideally during the sixth or seventh stage of maturity. Use a bamboo stick or a stainless steel knife to gently scrape off the base of the stem, and carefully remove any remaining scales with the mushroom cap. Rinse the mushrooms thoroughly with clean water, then drain them quickly or dry them under the sun for about two hours before processing.
For drying, two main methods are available: traditional drying houses or modern dryers. Once the mushrooms are cleaned and drained, they should be processed on the same day. Using a long-handled blade or a stainless steel knife, cut from the lower edge of the gill ring up to halfway along the stem, ensuring that the cap remains intact and connected. Slice the mushrooms into halves, maintaining their natural shape. Depending on size and moisture content, arrange the slices straight on a bamboo tray. Larger and wetter mushrooms should be placed on the middle layer of the rack, while smaller and drier ones go on the top layer. The bottom layer is reserved for lower-quality mushrooms.
Temperature control is crucial during the drying process. Start the drying at 37°C and gradually increase the temperature to around 60°C, then up to 65°C. This four-stage process—initial drying, dehydration, color setting, and final drying—should take between 16 to 24 hours. Mushrooms with higher moisture content, such as those harvested on rainy days, may require longer drying times. It's important to raise the temperature slowly; if it rises too quickly, the caps may crack and darken, significantly reducing the quality. When the temperature reaches 37°C, the fresh mushrooms are placed in the drying chamber. At this point, the caps begin to shrink inward, curl more, and turn white, indicating good quality. If the temperature is below 35°C, the cells inside the mushroom remain active, preventing the cap from maintaining its shape and resulting in lower product value.
When the relative humidity in the drying room reaches 70% (as shown on a hygrometer), open both the intake and exhaust vents for ventilation and dehumidification. As the drying progresses, adjust the vents accordingly: fully open the exhaust window after about 4 hours, partially open them for the next 17 hours, and close them completely for the last 2 hours. Drying is complete when the moisture content of the mushrooms drops to 12–13%. A simple test is to press the cap with your fingernail—if it feels firm and leaves a slight mark, the drying is just right. If the moisture is too high, the mushrooms are prone to mildew, and if too low, the caps may break easily.
Once dried, the mushrooms should be immediately packed in double-layer plastic film bags and sealed tightly with a woven bag. Each package should weigh approximately 2.5 kg. Proper packaging helps maintain the quality and shelf life of the dried product.
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