T/WCGS 003-2024 Wen Cheng Da Qi Ga Shroom

Scope

Main Technical Content: 4. Product Classification and Grading The Pleurotus eryngii mushrooms are divided into three grades based on their fruiting body morphology, color, odor, cap diameter, stem length, damaged mushroom rate, moldy mushroom rate, and impurity rate: Extra-Grade Mushrooms, First-Grade Mushrooms, and Second-Grade Mushrooms. 5. Quality Requirements 5.1 Sensory Quality Requirements 5.1.1 No mold or rot; 5.1.2 No harmful impurities; 5.1.3 No water injection: the water content in the fruiting body should not exceed 86%; 5.1.4 Stem treatment should comply with the following methods: 1. Cut off the soil at the base of the stem and trim the stem to be smooth and free from impurities; 2. Cut off the stem, but not exceeding 7% of the fruiting body weight. If there is no agreement between the buyer and seller, the stem will be trimmed by default. 5.1.5 The sensory quality grade indicators of fresh Pleurotus eryngii fruiting bodies should meet the requirements specified in Table 1. Table 1: Sensory Quality Grade Indicators of Fresh Pleurotus eryngii Fruiting Bodies Item Indicator Detection Method Extra-Grade First-Grade Second-Grade Morphology Half-spherical cap with intact mycelium membrane; straight stem and intact, full, and elastic cap shape; relatively consistent length and shape of the fruiting body. Semi-spherical cap with mostly intact mycelium membrane; intact, full, and elastic cap shape; relatively straight stem and inconsistent length and shape of the fruiting body. Slightly flattened cap with partial rupture of the mycelium membrane; straight stem and inconsistent length and shape of the fruiting body. Take 500g of fresh mushrooms and place them in a white tray. Observe the shape and color of the mushrooms under natural light, smell the odor, and check for any broken, spoiled, or impure parts. Measure the cap diameter and stem length with a vernier caliper. The detection methods for

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