Postharvest biochemical characteristics and ultrastructure of Coprinus comatus.

ABSTRACT:

Background

Coprinus comatus is a novel cultivated edible fungus, hailed as a new preeminent breed of mushroom. However, C. comatus is difficult to keep fresh at room temperature after harvest due to high respiration, browning, self-dissolve and lack of physical protection.

Methods

In order to extend the shelf life of C. comatus and reduce its loss in storage, changes in quality, biochemical content, cell wall metabolism and ultrastructure of C. comatus (C.c77) under 4 °C and 90% RH storage regimes were investigated in this study.

Results

The results showed that: (1) After 10 days of storage, mushrooms appeared acutely browning, cap opening and flowing black juice, rendering the mushrooms commercially unacceptable. (2) The activity of

SUBMITTER: Peng Y 

PROVIDER: S-EPMC7007737 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature