When the tremella mushrooms fully open, their color shifts from transparent to a pure white. The edges of the caps become soft and droop slightly, with no small or uneven ears. The texture is slightly elastic, and the overall shape resembles that of a chrysanthemum—this is a clear sign that the white fungus is mature and ready for harvest. Once mature, the white fungus should be harvested promptly using a sharp knife, cutting it carefully from the base to avoid damaging the fruiting body.
After collection, the mushrooms should be sorted immediately to remove any damaged or unripe ones. To maintain freshness, they can be sold fresh in local markets or processed into dried products. For higher value, they can also undergo deep processing, such as being made into extracts, powders, or packaged into convenient forms, which helps meet the growing demand both domestically and internationally. Proper handling and timely processing are essential to preserve the quality and nutritional benefits of the white fungus.
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