It is challenging to store edible fungi under normal conditions due to their high moisture content and rapid spoilage. Chemical preservation methods offer a practical solution, maintaining freshness while being simple and cost-effective. These techniques are widely used in the food industry to extend shelf life without significantly affecting quality. 1. **Salt Preservation** Freshly harvested oyster mushrooms (Pleurotus ostreatus) can be preserved using salt. Soak the mushrooms in a 0.6% saline solution for about 10 minutes, then drain and place them in plastic bags. This method allows them to remain fresh for 5 to 8 days when stored properly. 2. **Sodium Metabisulfite Treatment** A 0.15% sodium metabisulfite solution can be sprayed evenly over freshly harvested oyster mushrooms on a clean concrete floor. After spraying, the mushrooms are placed in sealed plastic bags and stored in a cool location. This method can keep the mushrooms fresh for 8 to 30 days at temperatures between 10°C and 25°C. Before consumption, they should be rinsed with fresh water to remove any residual chemicals. 3. **Ascorbic Acid Preservation** Mushrooms such as shiitake, oyster mushrooms, and straw mushrooms can be treated with a 0.1% ascorbic acid solution after harvesting. The solution helps maintain color and freshness. Once treated, the mushrooms should be placed in non-ferrous containers and can stay fresh for 3 to 5 days without significant changes in appearance or texture. 4. **Sodium Chloride and Calcium Chloride Mixture** A mixture of 0.2% sodium chloride and 0.1% calcium chloride can be used as a soaking solution. Fresh mushrooms are immersed in this solution for 30 minutes. At 15–25°C, they remain fresh for approximately 5 days, and at 5–10°C, they can last up to 10 days. This method is particularly effective for preserving the firmness and appearance of the mushrooms. These chemical preservation techniques not only help reduce food waste but also ensure that edible fungi remain safe and appealing for longer periods. Each method has its own advantages depending on the type of mushroom and storage conditions. By choosing the right technique, producers and consumers alike can enjoy fresh, high-quality mushrooms for extended periods.

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