Golden needle mushroom, with a crisp and smooth taste, is a standard accompaniment for many people to rinse hot pot. However, why does this little mushroom, who is often dressed in silver in the market, have the surname "Jin"? Some golden needle mushrooms, although dressed in beautiful yellow clothes, can still be eaten when washed with water and their roots become darker in color? Regarding these questions, it is worth listening to the authoritative answers from Huang Chenyang, a researcher at the Institute of Agricultural Resources and Agricultural Regionalization of the Chinese Academy of Agricultural Sciences and deputy chief scientist of the National Edible Fungi Industry Technology System. Question 1: Why is the surname "Jin" for the white golden needle mushroom? China has a long history of cultivation of golden needle mushrooms, and the earliest records can be traced back to the Tang Dynasty's "Four Seasons Compilation Essentials". Due to its use as a Chinese scientific name for many years, even though white golden needle mushrooms have been artificially cultivated, people still commonly refer to them as "golden" needle mushrooms. Flammulina velutipes, also known as hairy stem fungus, frozen mushroom, and mushroom, is a low-temperature edible mushroom with the most suitable growth temperature between 8 ℃ and 15 ℃. In early spring, late autumn to early winter and other seasons, wild golden needle mushrooms wearing golden coats can often be seen on the decaying trunks of broad-leaved trees such as wild broths. Picking a few wild golden needle mushrooms and carefully examining them, one can find that these small mushrooms, which look golden all over, actually have a slightly reddish brown or yellowish brown cap, and there are also small hairs on the surface of the stem. Why does wild golden needle mushroom look completely different from the commonly seen slender stalked golden needle mushroom in the market? This is because consumers prefer to eat slender stems, so in the process of artificial cultivation, producers consciously increase the concentration of carbon dioxide, so that the stems can become thinner and longer. For producers, it can both increase production and meet consumer needs, killing two birds with one stone. In addition, many people are curious why wild golden needle mushrooms are yellow, while most of the ones seen in the market are white. In fact, artificially cultivated golden needle mushrooms can be divided into three types based on their color: white, yellow white, and yellow. The yellow golden needle mushroom has a strong aroma and a strong taste, while the white golden needle mushroom has less crude fiber and a delicate taste, making it difficult to distinguish between the two flavors. However, white golden needle mushrooms have two prominent advantages. Firstly, their pure white color gives people a feeling of purity, cleanliness, and safety, catering to the psychology of most consumers who prefer white. Consumers are more willing to purchase white golden needle mushrooms; Secondly, the yield is high, and producers are more willing to cultivate white golden needle mushrooms. In this way, white golden needle mushrooms quickly occupied the domestic and foreign fresh product markets. Question 2: Can it still be eaten if the color of the roots darkens after washing? Some consumers often encounter situations where the color of the roots darkens after washing when buying yellow golden needle mushrooms. Some people believe that this is because the golden needle mushroom has gone bad, while others have heard online that it is because the golden needle mushroom has "black root disease". In short, it cannot be eaten anymore. Is it true that this is the case? In fact, washing yellow golden needle mushrooms with water, especially when touched, can cause discoloration, which is a normal change. In chemistry, it is called enzymatic browning, just like some apples turn brown when cut or potatoes turn black when cut, it is one of the important reactions that occur in most fruits and vegetables. Fruits and vegetables naturally contain some phenolic substances in their bodies, and in intact cells, their "role" is to transport respiratory substances. If fruits and vegetables are damaged, cut or peeled, the cells are destroyed, and the phenols such as catechol in fruits and vegetables