How long can dried fungus be stored

Dried fungus can generally be stored for 6-12 months in a dry and ventilated environment, and the actual storage time is affected by factors such as storage conditions, packaging methods, and environmental humidity. The storage time of dried fungus is closely related to the storage environment. If dried fungus is stored in a cool and dry place, and sealed well, it can usually be stored for a long time. During storage, it is necessary to avoid moisture, as a humid environment can cause dry fungus to absorb moisture and deteriorate, leading to mold or insect infestation. Regularly check the condition of dried fungus. If the color darkens, there is an odor, or mold appears, it should be immediately stopped from consumption. Unopened vacuum packaged dried fungus has a relatively longer storage time, and it is recommended to consume it as soon as possible after opening. If the storage environment has high humidity or large temperature fluctuations, dry fungus may spoil prematurely. Special attention should be paid to moisture-proof measures in humid areas of the south. Sealed cans can be placed and food desiccants can be added. Under high temperature and humidity conditions in summer, dry fungus is prone to mold growth. It is recommended to shorten the storage period to 3-6 months. Freezing storage can extend the shelf life, but the taste may change after thawing. During storage, avoid storing with food that has a strong odor, as dried fungus can easily absorb odors and affect its quality.

It is recommended to store dried fungus in a dark, dry, and sealed container, and regularly check for moisture and spoilage. Before consumption, it should be thoroughly soaked and carefully cleaned. If there are any abnormal conditions such as stickiness or odor after soaking, it should be discarded. Reasonably control the purchase quantity and avoid long-term storage affecting the quality. Freshly soaked fungus has better nutritional value and taste. In daily diet, other mushroom ingredients can be paired to ensure dietary diversity.