Harvesting Shiitake Mushrooms

Harvesting requirements vary depending on the grade, type, and intended use (e.g., fresh sale, canning, and drying). Harvesting standards are primarily determined by the product's quality standards. It is best to harvest shiitake mushrooms on a sunny morning; avoid harvesting on rainy days. Do not spray water several hours before harvesting to reduce the mushroom's moisture content.

(I) Harvesting Standards
1. Harvesting Standards for Fresh Shiitake Mushrooms (Preserved Mushrooms)
For fresh mushrooms harvested and sold immediately, harvest when the cap is about to open, the edges are slightly curled inwards (forming a gong-like edge), the gills are fully open, and the spores have not yet been properly released—when the mushrooms are about 80% mature. For preserved mushrooms intended for export, which require further processing, packaging, and transportation after harvesting, they should be harvested earlier than the above standard period (approximately 60% mature) before the mycelial membrane breaks. 2. Harvesting Standards for Dried Shiitake Mushrooms The optimal harvesting time is when the fruiting bodies are seven or eight tenths mature, with the cap edges still curling inwards like a gong. At this stage, the caps are thick, firm, and smooth. When the caps flatten, it indicates over-ripeness; at this stage, the caps become thinner, more fibrous, softer, and of lower quality and lighter weight.

(II) Harvesting Methods

The principle of harvesting shiitake mushrooms is to avoid damaging the original substrate and maintain the integrity of the fruiting bodies. When picking, firmly grasp the stem with your thumb and forefinger, and rotate it left and right to detach the stem from the substrate. Do not pull upwards forcefully to avoid lifting the entire substrate. After harvesting, place the fresh mushrooms in a small basket or wicker basket lined with plastic sheeting or gauze. Handle them gently, without squeezing, to maintain their integrity. When harvesting, ensure your hands only touch the stems and avoid scratching the gills or cap edges.