2, in a cool and dry place, to avoid exposure, in a ventilated, breathable, dry, cool place, to avoid prolonged sun exposure. Dry edible fungi are generally easy to absorb moisture and mildew, so edible fungi products should be stored in a dry way, such as putting an appropriate amount of block lime or dry charcoal as a moisture absorbent in a storage container to prevent moisture.
3, sealed preservation is necessary: edible fungi are rich in nutrients and easy to oxidize and deteriorate. Can be stored in sealable containers, such as tin cans and ceramic cans, and the containers should be lined with food bags. Usually try to open the container mouth as little as possible, and pay attention to exhaust the air in the lining bag when sealing.
4. Store independently to avoid cross-flavor: Most edible fungi have strong adsorption, so they should be stored separately to prevent cross-flavor.