The harvesting technique consists in delicately twisting the fruit body from the substrate or breaking it out or cutting it out, if the fruiting bodies grow in clumps. For harvest, small containers should be used for transport and storage of mushrooms, which prevent mechanical damage to the fruiting bodies and allow for quick and thorough cooling of the mushrooms (do temp. 2…4do temp, in which they should be stored until sold).
Mushrooms intended for sale must meet the requirements specified in the Polish standard, according to which: do temp…they should be fresh, healthy, clean and undamaged, properly educated, with hats adjacent to the stem and gills completely covered with a casing, color characteristic for a given breed, slightly pink and pink plaques and with white and white flesh with a pink shade. The taste and smell should be characteristic of mushrooms ".
After the end of the cultivation cycle by 12 hours, the halls are disinfected with steam at the temperature of. 70do temp. After removing the compost, the boards are disinfected and impregnated with DNK carboline at the same time. Then they are rinsed with water. Floors and fermentation plates are washed off with formalin.
