The aim of our study was to determine some specific parameters of two mushroom species that were frozen and stored under freezing conditions for six months. The sensorial variation of thawed mushrooms was also analyzed. With reference to macronutrients, reducing sugars and total protein were determined. We found that Agaricus mushrooms had a larger amount of reducing sugars than Pleurotus and after six months of frozen storage, Agaricus showed a decrease in reducing sugars amount by 2.38% and Pleurotus by 7.69%. The total protein content was higher for Agaricus than for Pleurotus, and after six months of frozen storage Agaricus showed a diminution of 5.17% and Pleurotus a diminution of 8.74%. A biochemical analysis was made in order to study peroxidase enzyme. The initial value of peroxidase was 0.78 abs/g for Agaricus and 0.48 abs/g for Pleurotus. The variation of two micronutrients: niacin and ascorbic acid were also determined. Niacin was found in high amount in both mushroom species and after frozen storage it decreased slightly. Ascorbic acid decreased dramatically at frozen storage. After the first month of storage the ascorbic acid amount in Agaricus decreased by 64.43% and in Pleurotus by 34.56%. After six months of storage, it decreased by 76.73% and by 76.91% respectively. The sensorial analysis showed that the firmness, appearance and taste of Agaricus and Pleurotus were lower after six months of storage.
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