If mushrooms are not stored properly after drying, they can easily become damp, especially during the rainy season when temperatures and humidity levels are high. This environment increases the risk of mold growth and infestation by insects. Therefore, once the mushrooms are fully baked, they should be quickly placed into sealed plastic bags. To further protect their quality, it's recommended to put them into a small bag containing anhydrous sodium chloride. This helps absorb any remaining moisture, preventing the leaching of sugars and discoloration. Additionally, to prevent pest problems, the storage area should be fumigated with sulfur dioxide for 24 hours before placing the mushrooms inside. Afterward, make sure all residual gas has been completely ventilated before storing the mushrooms. Proper packaging and pre-treatment significantly extend the shelf life and maintain the quality of dried mushrooms, ensuring they remain safe and flavorful for longer periods. It's also important to store them in a cool, dry place away from direct sunlight to avoid any further degradation. Regular checks should be made to ensure no moisture or pests have entered the containers. By following these steps, you can effectively preserve the nutritional value and taste of the mushrooms for future use.
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