Studies on Physiological, Chemical Properties and Post-harvest Keeping Quality of Mushrooms : IX. Changes in Soluble Carbohydrates and Keeping the Freshness of Mushrooms (Agaricus bisporus SING.) after Harvest.

摘要

An increase in respiration and a decrease in contents of mannitol and trehalose occurred sharply in the mushroom kept at 20℃, and the quality deteriorated rapidly, showing only 1 day of shelf life. The low temperature suppressed this deterioration, and the shelf life was extended to 15 days at 1℃. Short-term treatment, done immediately or at least within 6 hours after harvest, with low temperature showed an effect for keeping the freshness of mushrooms that were kept at 20℃ after treatment. Temporary treatment with 100% of N_2 gas for 24 hours after harvest had an extending effect on shelf life at 20℃.