Whole Mushroom in SO₂ Solution in Plastic Drums
Product Overview
Whole mushroom in SO2 solution are designed for industrial and bulk food processing, where color retention, enzymatic control, and extended holding stability are critical.
Whole mushroom in SO2 is supplied as intact, uniform mushrooms suitable for further processing such as slicing, marinating, cooking, or canning at the buyer’s facility.
Raw Material & Selection for the Whole mushroom in SO2
-
Variety: Cultivated white button mushroom (Agaricus bisporus)
-
Harvest Stage: Closed cap to early veil break for optimal firmness
-
Sorting Standard:
-
Whole, uncut mushrooms
-
Free from mechanical damage
-
No visible decay or discoloration
-
-
Size Range: Customizable (small / medium / mixed), usually it ranges from 2-6cm for choice
Preservation Technology (SO₂ Controlled System)
-
SO₂ applied at regulated, food-grade levels to:
-
Suppress enzymatic browning
-
Stabilize natural whiteness
-
Reduce microbial growth during storage & transport
-
-
Solution is evenly dispersed to avoid localized overexposure
-
Final SO₂ level adjustable to meet destination country regulations
Key Product Characteristics
-
Whole mushroom structure maintained
-
Smooth cap surface with intact stems
-
Stable pale white to ivory appearance
-
Firm texture suitable for reprocessing
-
Neutral mushroom aroma without off-notes
Typical Technical Parameters (Reference Range)
-
pH: 3.2 – 4.0
-
Total SO₂: As per buyer specification & legal limits
-
Drain Weight Ratio: ≥ 55%
-
Foreign Matter: None
-
Broken Units: ≤ agreed tolerance
(Exact parameters confirmed by COA per shipment)
Processing Flow
-
Fresh harvest & initial trimming
-
Multi-stage washing & impurity removal
-
Size grading and visual inspection
-
Immersion in SO₂ preservation solution
-
Drum filling under hygienic conditions
-
Sealing, labeling, and palletizing
Packaging Details
-
Primary Packaging for the Whole mushroom in SO2
-
Food-grade plastic drums
-
Net weight options: 43kgs/drum
-
-
Liners: Inner PE liner optional
-
Closure: Airtight sealed lids
-
Labeling: Product name, batch code, production date, SO₂ info
Storage & Shelf Life
-
Storage Condition: The Whole mushroom in SO2 must be kept in cool, dry warehouse, away from direct sunlight
-
Recommended Temperature: ≤ 25°C
-
Shelf Life: Up to 24 months in unopened drums
-
After Opening: Use promptly or transfer to controlled conditions
Intended Applications of the Whole mushroom in SO2
-
Canned mushroom manufacturing
-
Further processing into sliced or diced mushrooms
-
Mushroom-based sauces, fillings, and ready meals
-
Dehydration or IQF processing after desalting & rinsing
-
Institutional and industrial food production
Handling Recommendations
-
Rinse thoroughly before use to reduce residual SO₂
-
Follow local food safety regulations during reprocessing
-
Adequate ventilation recommended when opening drums
Quality & Compliance
-
Traceable from raw material to finished drum
-
Meets major export market food safety standards
-
Full documentation available: COA, Specification Sheet
Buyer Advantages
-
Whole mushroom in SO2 are consistent year-round supply
-
Cost-efficient alternative to fresh mushrooms
-
Flexible SO₂ and size specifications
-
Suitable for long-distance shipment
-
Reduced raw material loss during storage
Buyer FAQ – Whole Mushroom in SO₂ (Plastic Drums)
1. What type of buyer is whole mushroom in SO2 designed for?
This product is intended for industrial users such as canneries, frozen food factories, ingredient processors, and large-scale food manufacturers. It is not meant for direct retail sale without further processing.
2. Why is SO₂ used instead of only salt or acid?
SO₂ provides strong enzymatic browning control and color stabilization, especially for long storage and long-distance transport.
Compared with salt-only systems, SO₂ helps maintain a lighter mushroom color and more uniform appearance during extended holding periods.
3. Can the SO₂ level of Whole mushroom in SO2 be customized for different markets?
Yes. Total and free SO₂ levels can be adjusted to comply with specific importing country regulations (EU, US, Middle East, Asia, etc.). Target ranges are agreed before production and verified by COA.
4. Will SO₂ affect taste after processing?
When mushrooms are properly rinsed and thermally processed, residual SO₂ is significantly reduced and does not affect final flavor. Most industrial buyers report a neutral taste profile in the finished product.
5. Are the mushrooms fully cooked or raw?
They are raw, preserved mushrooms. Cooking or blanching must be carried out by the buyer during further processing.
6. What size of whole mushroom in SO2 options are available?
Common options include small, medium, and mixed sizes. Custom size grading can be arranged depending on end-use requirements such as whole-can packing or slicing efficiency.
7. How long can unopened drums be stored?
Unopened plastic drums can typically be stored for up to 24 months under recommended conditions (cool, dry, shaded storage).
8. Is rinsing required before use?
Yes. Buyers should rinse or soak the mushrooms before processing to reduce residual SO₂ and adjust the product to their specific formulation needs.
9. Are plastic drums suitable for long sea shipments?
Yes. The drums are designed for export logistics, resistant to moisture and impact, and suitable for multi-week sea transport when properly palletized.
10. What documentation is supplied with each shipment for these Whole mushroom in SO2?
Standard export documents include:
-
Certificate of Analysis (COA)
-
Product Specification Sheet
-
Packing List & Commercial Invoice
- Certificate of Origin
11. Can private labeling or custom marking be arranged?
Yes. Drum labels can be customized with:
-
Buyer product codes
-
Language requirements
-
Market-specific regulatory statements
