Coprinus comatus harvesting processing

Coprinus comatus fruiting body is mature quickly, must be in the bud stage, the fungus ring just loose, when the anti-crimping phosphorus film on the bell-shaped mushroom cap is harvested. When the fungus ring is loosened or shed, the fruit body will be oxidatively browned during the processing process, and the bacteria pleats will even spontaneously flow out of the dark brown spore fluid and completely lose their commercial value. At present, Coprinus comatus is mainly sold fresh. Coprinus comatus has a short shelf life and should be sold as soon as possible. If the environment is around 4°C, it can be stored for about 4 days. If it is not sold out in time, it should be dehydrated, dried or salted.

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