Studies on Physiological and Chemical Properties and Postharvest Keeping Quality of Mushrooms XI Effect of Storage Temperature on the Taste Compounds, and on Protease and Nucleic Acid-degrading Enzymes Activities of Mushrooms (Agaricus bisporus)

Mushrooms (Agaricus bisporus) grown under commercial condition were harvested at stage 2 ('button' of 20 to 30mm diameter, velum intact) in the second and the third flushes during the crop cycle. The level of total free amino acids decreased during storage at 6°and 20℃, whereas it increased at 1℃. A marked rises in RNA and DNA levels were found after 1 to 3 days of storage at 1°, 6°, and 20℃. The concentration of nucleotides rapidly decreased during storage. At 20℃, the protease and RNase activities showed a rapid increase and phosphomonoesterase activity fell down during the first day of storage. Mushrooms assessed for flavor and texture were fried for 2 min in butter on a pan with low heating. Although raw mushrooms showed still good appearance after 10 days at 1℃, the fried ones showed an unacceptable browning. The results obtained are discussed in relation to the postharvest development of sporophore and the quality evaluation