1, Tricholoma giganteum is a kind of wild fungus which is produced in Inner Mongolia grassland and usually grows beside sheep bones and sheep dung. Fungi usually have a short shelf life, and Tricholoma gigantea is no exception, and it is easy to turn black inside. It is necessary to judge what causes the internal blackening from the aspects of appearance, smell and touch. If it is caused by oxidation, spore maturation and other reasons, it generally does not affect eating; If the inside turns black due to rot and mildew, it can't be eaten.

2. If there are only a few black spots on the mushroom cap and there is no abnormal smell, the mushroom is elastic and can be eaten generally, but its nutritional value may be reduced. If the fold is black, it may be caused by long storage time, oxidation and spore maturation. You can eat it at this time, but the taste and nutritional value may be affected.

3. However, if the interior and handle of Tricholoma giganteum turn black in a large range, or even all of them turn black, or have an acid smell, the elasticity of mycelium becomes worse, and the touch becomes sticky. It is obvious that Tricholoma giganteum is rotten and cannot be eaten, otherwise it may lead to food poisoning and even life-threatening.

4. When buying and preserving Tricholoma, we should pay attention to choosing fresh Tricholoma and choosing appropriate preservation methods to avoid Tricholoma blackening. When buying, you can choose a giant Tricholoma with a relatively complete shape, no rot, spots and water stains on the surface, no sticky feeling when touching, and normal color. After purchase, you can cut the white mushrooms, and then pour citric acid water to delay the browning reaction; Or use Tricholoma matsutake fresh-keeping bag to isolate air oxidation, and be careful not to seal it, because too high humidity will also accelerate Tricholoma matsutake rot. You can also store Tricholoma in the freezer.