Due to its unique taste and therapeutic effect, shiitake mushrooms are increasingly favored by consumers in Southeast Asian countries. In particular, the market price of fresh shiitake mushrooms has been favourable. The port's FOB price is RMB 30-38 per kilogram of fresh mushrooms, and the overseas CIF price is about 6%. ~ 8 dollars. However, the export of fresh mushrooms needs to maintain natural color, natural appearance, as well as cover slippery, handle crisp taste. According to the requirements of the international market, the following work must be done. 1. Timely harvesting to prevent the mushroom from having too high water content and causing blackening of the mushroom surface and deterioration of quality. Do not add corkscrews on the day before harvesting; do not harvest on rainy days. Suitable time for picking mushrooms, summer mushrooms can be harvested one time sooner or later, mushrooms should be harvested in the morning. Therefore, when the temperature is low, the metabolism of the mushroom body is slow, and it is not easy to open the film, which can ensure the product quality. To harvest according to the export criteria of fresh mushrooms: complete flowering, mushroom meat hypertrophy, white unbroken (seven mature) or slightly open (eight mature) or large curl (nine mature), no clay, no damage, no Abnormal, no pests and diseases, maintaining the natural beauty when it grows. Fresh mushrooms that are harvested should be placed in plastic baskets filled with large square gauze. After the mushrooms are harvested, the gauze will be buckled diagonally to be processed. 2. Moderate dehydration (dehumidification) The moisture content of fresh mushrooms is generally high. During storage, storage, and transportation, the mushrooms will heat up due to the physiological metabolic activities of the mushrooms, affecting commercial properties. The export of fresh mushrooms is divided into large and small packaging. The large package requires moisture content of 70% to 80%. The small package requires moisture content of 80% to 90%. The dehydration (dehumidification) of fresh mushrooms is as follows: (1) Naturally cool the sun. Fresh mushrooms will be placed on the drying curtain, and the mushroom lids are evenly arranged upwards, allowing the sun to dry or the wind to blow. Mushroom drying in the autumn and winter 3 to 6 hours, spring mushrooms 6 to 7 hours, summer mushrooms 1.0 to 1.5 hours. According to the flexible control of the moisture content of the mushroom body, it is generally no sense of wetness by hand-squeezing the stipe, and the degree of shrinkage of the bacterial fold is slightly. 2 Rotary hot air to remove moisture. The mushroom cover is evenly spread on the drying curtain and placed in a self-made hot air (40°C) rotary kiln to remove moisture. 3 Use a dehumidifier to remove moisture. Using this method to eliminate moisture, fresh mushrooms have good color and high quality, but they have large investment. The dehydrated fresh mushrooms are put into a plastic box. Move into a cold storage at 1 to 4°C for precooling and storage, continue cooling and dehumidification, and then pack. 3. Reasonable packaging Firstly, the dehydrated mushrooms in the cold storage should be sorted and sorted by size, sheared and weighed, packed in plastic baskets, and repacked in cold storage for about 2 hours before packaging. The packaging is divided into two sizes, the large package is divided into a grade (diameter of 6 cm or more), grade 2 (diameter of 5 cm or more) and grade 3 (diameter of 4 cm or more) according to the diameter of the mushroom cap, and then they are respectively filled with transparent non-toxic film. In the bag, after being air-tightly sealed, it is put into a heat-insulating plastic foam box, and the corrugated cardboard box is wrapped. The net weight of each box is 5 kg or 10 kg. Finally, the box is sealed with adhesive tape, indicating the level, weight and delivery date. The small package is packed with fresh mushrooms in trays of plastic pots. Each box has a net weight of 100 grams and can hold 4 flowers, 5 flowers, 6 flowers and 8 flowers. The pleats should be upwards, arranged neatly, sealed with special plastic wrap, and then graded into cartons. Sealed with adhesive tape, indicating grade, weight and delivery date, stored in cold storage for shipment. 4. Be sure to transport the fresh mushrooms to the port (airport or seaport) in time after packing. When the temperature is lower than 15°C, it can be transported by ordinary vehicles, and when it is higher than 15°C, it must be transported by a refrigerating truck (1～3°C). Since fresh mushrooms are mainly sold to places like Japan and Singapore, suppliers must take into consideration the time required for shipping and the time of sale of the business. The effective period of preservation of shiitake mushrooms is shortened due to the increase of temperature. When the temperature is 1°C, it can be stored for 18 days, it can be stored for 14 days at 6°C, it can be stored for 7 days at 14°C, and it can be stored for 4 days at 20°C.
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