GB/T 45197-2025Technical specification for circulation of fresh edible mushrooms (English PDF)

Foreword

This document was issued on 24 January 2025 by the State Administration for Market Regulation; Standardization Administration of the PRC and takes effect on 1 August 2025.

It is a GB/T standard: recommended rather than compulsory, but it is the text a Chinese reviewer applies when assessing a submission.

1 Scope

GB/T 45197-2025 specifies the circulation of fresh edible mushrooms from harvest to sale. China grows most of the world's mushrooms, and they are among the most perishable things it ships: a mushroom keeps respiring after picking, browns where it was handled, and loses its market value within a day or two unless it is cooled almost immediately and kept cold. Most of the loss in the chain happens in the first hours, which is why the standard begins where it does. It sets the requirements for harvesting, trimming and grading, pre-cooling, packaging and labelling, storage, cold chain transport, sale, traceability and recall, together with the verification methods for each. It takes effect on 1 August 2025.

This document specifies the requirements for the circulation process of fresh edible

mushrooms, including harvesting, trimming and grading, pre-cooling, packaging and

labeling, storage, cold chain transportation, sales, traceability, and recall.

This document applies to the entire circulation process from harvesting to recall of 3

kinds of fresh calculated edible mushrooms, i.e. oak mushroom, oyster mushroom, and

white button mushroom, and 3 kinds of fresh wild edible mushrooms, i.e. king bolete,

tricholoma matsutake, and Chinese truffle/Indian truffle. The circulation of other fresh

edible mushrooms refers to this document for guidance.

2 Normative references

The following referenced documents are indispensable for the application of this

document. For dated references, only the edition cited applies. For undated references,

the latest edition of the referenced document (including any amendments) applies.

GB/T 191 Graphical symbols marking for handling and storage of packages

GB/T 6388 Transport package shipping mark

GB/T 6543 Single and double corrugated boxes for transport packages

GB/T 12728 Terms of edible mushroom

GB/T 23188 Tricholoma matsutake

GB/T 23189 Oyster mushroom

GB/T 23190 White button mushroom

GB/T 23191 King bolete

GB/T 23346 Good distribution practice for food

GB/T 24616 Packaging, labeling, transport and storage for chilled and frozen foods

in logistics

GB/T 29373 Traceability requirements for agricultural products - Fruits and

vegetables

GB/T 32950 Labeling and marking of fresh and live agricultural products

GB/T 34343 General technical requirement of packaging containers for agricultural

products logistics

GB/T 34344 General technical requirement of packaging materials for agricultural

products logistics

GB/T 38581 Oak mushroom

GB/T 38697 Grades and specifications of fresh truffles

GB/T 39907 Dimensions and technical requirements of fruit and vegetable cycling

container

GB 43284 Requirements of restricting excessive package - Fresh edible agricultural

products

JJF 1070 RuIes of metrological testing for net quantity of products in prepackages

with fixed content

GH/T 1420 Conservation and promotion technical regulations of wild edible

mushroom - Tricholoma matsutake

GH/T 1421 Conservation and promotion technical regulations of wild edible

mushroom truffle

WB/T 1060 Technical specifications for functions and selection of refrigerating

vehicle for transporting food on road

3 Terms and definitions

For the purpose of this document, the terms and definitions defined in GB/T 12728 and

GB/T 23346, as well as the following apply.

3.1

cultivated edible mushrooms

Edible mushrooms that produced under conditions of artificial intervention, where all

or part of the process from mycelial growth to fruit body development is carried out.

NOTE. Examples include oak mushroom, oyster mushroom, and white button mushroom.

3.2

wild edible mushrooms

Edible mushrooms that complete their entire life cycle autonomously in the natural

environment, from spore germination, mycelial growth, primordium differentiation to

fruit body (ascocarp or basidiocarp) development.

NOTE. Examples include king bolete, tricholoma matsutake, and Chinese truffle/Indian truffle.

4 Harvesting

4.1 Harvesting of cultivated edible mushrooms

4.1.1 Determine harvesting standards based on market demand and product intended

use, and harvest selectively.

4.1.2 Control the frequency and duration of water spraying before harvesting to ensure

the moisture content meets the requirements of Table 1.

4.1.3 Harvest by hand or using clean tools. The fruit bodies should be kept intact. After

harvesting, promptly remove any remaining culture medium or other impurities from

the roots, trim the stipes appropriately, and place them in a clean container. The safety

and hygiene requirements for containers shall comply with GB/T 34343.

4.1.4 Handle gently during harvesting, to avoid squeezing or collisions of the

mushrooms and minimize mechanical damage.

4.2 Harvesting of wild edible mushrooms

4.2.1 Harvesting should be done in cool, shady conditions, avoiding strong sunlight and

high temperatures.

4.2.2 It shall harvest mature mushrooms.

4.2.3 When harvesting king bolete, first remove branches and weeds around the

mushroom, hold the base of the stipe with one hand to prevent damage to the mushroom

bed, and gently grasp the lower part of the stipe and shake it with the other hand while

simultaneously rotating and pulling it upwards, remove soil and other impurities. The

harvesting of tricholoma matsutake is carried out in accordance with GH/T 1420, and

the harvesting of Chinese truffle/Indian truffle is carried out in accordance with GH/T

1421.

4.2.4 Bamboo baskets, wicker baskets, foam boxes, or special harvesting boxes with

soft padding and no contamination should be used as containers to reduce or avoid

mechanical damage.

5 Trimming and grading

5.1 Use a thin-bladed knife to cut off parts that cannot be graded, and remove weeds,

soil, and other impurities from the base of the stipe, root, and surface of the mushroom

body.

5.2 Fresh edible mushrooms are classified into Grade 1, Grade 2, and Grade 3.

Mushrooms that cannot be classified into Grade 1, Grade 2, or Grade 3 but have not

lost their edible value are classified as substandard. The grading of fresh oak mushroom

is carried out in accordance with the provisions of GB/T 38581; the grading of fresh

oyster mushroom is carried out in accordance with the provisions of GB/T 23189; the

grading of fresh white button mushroom is carried out in accordance with the provisions

of GB/T 23190; the grading of fresh king bolete is carried out in accordance with the

provisions of GB/T 23191; the grading of fresh tricholoma matsutake is carried out in

accordance with the provisions of GB/T 23188; and the grading of fresh Chinese

truffle/Indian truffle is carried out in accordance with the provisions of GB/T 38697.

6 Pre-cooling

6.1 After harvesting, it should use pre-cooling methods such as cold air pre-cooling

(cold storage pre-cooling) or vacuum pre-cooling.

6.2 When the temperature at harvesting is 0 degrees C ~ 15 degrees C, pre-cooling should be carried

out within 4 h; when the temperature at harvesting is 15 degrees C ~ 30 degrees C, pre-cooling should

be carried out within 2 h; when the temperature at harvesting exceeds 30 degrees C, pre-cooling

should be carried out within 1 h. It should pre-cool to 0 degrees C ~ 4 degrees C in a timely manner.

When various edible mushrooms cannot be pre-cooled in time, cooling measures such

as cold water and ice packs should be used for preliminary treatment.

7 Packaging and labeling

7.1 Packaging operation

7.1.1 Cultivated edible mushrooms should be packaged at 1 degrees C ~ 18 degrees C, while high-

value wild edible mushrooms such as tricholoma matsutake should be packaged at 1 degrees C

~ 5 degrees C, and the packaging time should not exceed 2 h.

7.1.2 The operating room shall be kept clean, and operators shall maintain personal

hygiene to prevent contamination.

7.1.3 The packaging shall comply with the provisions of GB 43284.

7.2 Packaging containers and materials

7.2.1 Packaging containers for fresh edible mushrooms include plastic bags, plastic

baskets (boxes), plastic pallets, foam boxes, cardboard boxes, etc. Packaging containers

shall have sufficient protection and heat preservation, avoid mechanical damage, insect

pests, and microbial contamination, and facilitate placement and transportation.

Packaging containers and materials shall comply with the provisions of GB/T 6543,

GB/T 34343, GB/T 34344, and GB/T 39907.Other packaging materials shall comply

with national food safety and hygiene requirements.

7.2.2 If the customer has special requirements for packaging, packaging shall be carried

out according to the contract, but the packaging materials shall not affect the safety of

the edible mushrooms.

7.3 Packaging methods and specifications

7.3.1 Products of the same variety, grade, and specification shall be contained within

the same sales package.

7.3.2 Products within the same package shall be neatly arranged, lined with absorbent

paper, and separated from each layer with absorbent paper to reduce mechanical

damage.

7.3.3 If the customer has special requirements for packaging specifications, packaging

shall be carried out according to the contract.

7.4 Net content

The net content of prepackages with fixed content shall comply with the requirements

of JJF 1070.

7.5 Labeling

7.5.1 Packaging labels and marks shall comply with the relevant provisions of GB/T

191 and GB/T 32950.

7.5.2 Shipping and receiving marks on transport packaging shall comply with the

provisions of GB/T 6388.

8 Storage

8.1 Storage warehouses shall be kept clean and may be disinfected regularly using

ultraviolet light, ozone, or other methods. Storage warehouses shall have facilities for

dust prevention, insect prevention, and rodent prevention. Toxic, harmful, or odorous

items shall not be stored in the warehouse.

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