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Mushrooms contain as high as 85-95% water. There is no obstacle to dehydration from their surface. There are factors such as the condition of fungi, humidity, fresh air and atmospheric pressure in post-harvest dehydration. Fresh mushrooms have a short shelf life. Therefore, they need to be put up for sale immediately after harvesting or carefully stored in cold storage. The shelf life of fresh mushrooms can be extended by cooling at 1-4 degrees. Cooling of fungi allows all physiological processes in fungi to occur at lower rates.

Mushrooms are stored at 0 degrees, ensuring optimum shelf life. Higher temperatures lead to deterioration, while lower temperatures cause frostbite damage. To prevent water and weight loss, it is necessary to store the fungi in a low humidity environment following the harvesting process. Humidity also varies between 85-90% depending on the species.

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