Abstract
The Effects of the storage temperature, length of storage, and wrapping the mushrooms in plastic film on the suppression of rotting in fruit-bodies during postharvest storage in Maitake-mushroom (Grifola frondosa (Dicks.: Fr.) Sing.) were surveyed. The amount of exudate in weight from fruit bodies causing by autolysis was applied as an index for the progress of rotting. The amount of exudate from the fruit bodies that were preserved by wrapping with plastic films was increased by increasing the storage temperature from 3 to 22℃. The storage of fruit bodies at 3℃ for 3 weeks, wrapped with any one of plastic films tested (polyvinylidene chloride: 10 μm in thickness, polyethylene: 10, 35 and 63μm in thickness) produced only a small amount of exudate. On the other hand, a remarkable amount of exudate was produced when stocked at 16 and 22℃ to 2 weeks, regardless of the kinds of films. The thicker films may suppress the rotting of fruit bodies in the storage at home.
