Effect of Storage Temperature on Keeping Freshness of Mushrooms after Harvest

Abstract

This report describes the effects of the storage temperature on the shelf life and the quality of some kinds of mushrooms, "mushroom" (Agaricus bisporus Sing.), oyster mushroom(Pleurotus ostreatus(Fr.)), shii-take(Lentinus edodes(Berk)Sing.), nameko(Pholiota nameko(T. Ito)S. Ito et. Imai)and enoki-take (Flammulina velutipes (Fr.)Sing.). The shelf life of these mushrooms was about 14-20 days at 1°C, about 10 days at 6°C and 2-3 days at 20°C. It was found that the deterioration of mushrooms were caused mainly by opening and browning of the pilei, as well as elongation and browning of the stipes. Especially in "mushroom" and shii-take, browning of the pilei, gi11, and stipes and polyphenoloxidase activity were markedly developed during storage at 20°C. Higher respiration rate than that of other horticultural products was observed for harvested mushrooms as much as about 200-500mg CO₂/kg/hr at 20°C. Glutamic acid, asparatic acid and their amides were shown as the major components of free amino acids in each mushroom. Total free amino acid content increased in shii-take, nameko, or oyster mushroom during storage at 20°C.