Abstract
This paper reports the effects of short-term cooling (20 hours with cool air at 2°C) on keeping freshness of three kinds of mushrooms which are widely used in Japan as vegetables.
Short-term cooling prolonged the shelf life of all mushrooms stored at 20°C after the treatment. The degree of the effect differed among species, and was notable in the following order ; shii-take (Lentinus edodes (Berk) Sing.), mushroom (Agaricus bisporus Sing.), and enokitake (Flammulina velutipes (Fr.) Sing.).
