Edible fungi are characterized by high moisture content, freshness, and rapid spoilage, making them highly perishable. Due to their mass production or large-scale cultivation, the quality of the dried product significantly impacts the economic returns for producers. The drying method used plays a crucial role in determining the final quality of the dried mushrooms.
Drying methods for edible fungi include both natural and artificial techniques. In the drying process, the speed at which the mushrooms dry has a decisive impact on the quality of the end product. The faster the drying, the better the texture, color, and flavor retention.
Natural drying relies on sunlight as the primary heat source. It is commonly used for species such as bamboo oyster mushrooms, white fungus, enoki, lion’s mane, and shiitake. This is one of the oldest traditional methods in China. During processing, the mushrooms are spread evenly on bamboo drying trays tilted toward the south to maximize sun exposure. In winter, the angle of the tray should be increased to capture more sunlight. When drying in the sun, the mushrooms should be lightly turned to avoid breakage. Drying usually takes 2–3 days and is ideal for small-scale operations. Some farmers may partially dry the mushrooms in the sun before using artificial baking, but this requires careful monitoring of weather, light intensity, and moisture levels to prevent deformation, discoloration, or twisting.
Artificial drying involves the use of ovens, drying rooms, or heat sources like charcoal, electric, or infrared heating. This method offers faster drying and better quality, making it suitable for large-scale production. Modern equipment includes hot air convection dryers, heat radiation dryers, and electromagnetic induction dryers. In China, common equipment includes linear temperature drying rooms, tempering rooms, hot air dehydration units, steam dehydration systems, and infrared dryers.
The drying process varies depending on the type of mushroom. For example, when drying shiitake mushrooms, specific steps must be followed to achieve a round shape, thick caps, golden color, rich aroma, and moisture content of around 12% for export standards.
First, harvesting must be done carefully when the mushrooms are fully mature and not yet open. Avoid spraying water during harvest, and store fresh mushrooms in bamboo baskets—not in plastic bags—to prevent crushing or damage.
Second, after harvesting, mushrooms should be quickly laid out on bamboo trays in well-ventilated, dry areas to speed up surface drying. Fresh mushrooms should never be placed on wet ground, as this can cause browning. Depending on market demand, the stems may be left whole, cut halfway, or fully removed, while debris and damaged pieces are sorted out.
Third, same-day baking is essential. Mushrooms should be sorted by size, thickness, and shape before being placed on the drying trays. Poor-quality mushrooms are placed on lower layers to ensure even drying. To prevent cell metabolism from accelerating, which can cause the cap to open and lose color, the dryer should be preheated to 38–40°C before placing the mushrooms inside.
Fourth, low-temperature drying is critical. Fresh mushrooms have up to 90% moisture, so high temperatures should be avoided. The drying process follows a structured temperature schedule: 38–40°C for 1–4 hours, 40–45°C for 4–8 hours, 45–50°C for 8–12 hours, 50–53°C for 12–16 hours, then 55°C for 17 hours and 60°C for the final stage.
Fifth, proper ventilation is essential. Poor airflow can lead to discoloration and reduced quality. Ventilation should be adjusted throughout the process—open dehumidification windows for the first 8 hours, maintain 50% humidity between 8–12 hours, reduce to 30% between 10–15 hours, and close the windows once the mushrooms are nearly dry. When the caps feel firm with slight indentation and make a squeaking sound, they are ready for cooling and packaging.
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