After harvesting the mushrooms, remove the stalks with mud roots and immediately immerse them in clean water or 0.6% salt water. Mechanical injury shall be strictly prevented during picking and transportation; If it cannot be quickly transported back to the factory for processing within 3h after harvest, it must be soaked with 0.6% brine; Or use 0.03% sodium pyrosulfite solution to wash, soak and transport to prevent mushrooms from emerging. If the mushroom is soaked in 0.1% sodium pyrosulfite solution for 5-10 min in the production area, picked up and packed in a film bag, packed in a box, and transported back to the factory, it can be put into production only after 30 min of rinsing.

There is the taste and smell of fresh mushrooms, no peculiar smell, and the organizational forms are as follows: the whole mushroom is slightly elastic, the size is roughly uniform, the shape of the cap is complete, a small number of mushrooms are allowed to have small cracks, small trimming and thin mushrooms, no serious deformity, and the length of the stipe in the same tank is roughly uniform; Sliced, the mushroom is longitudinally cut, the thickness is about 3.5-5mm.