有几个因素可决定收获后蘑菇的品质。它们是生长(茎伸长及菌盖开散)、变色及结构变化。MacCanna 和 Gormley 设想的蘑菇“质量谱”中,突出了这几个指标。低温贮藏是防止收获后蘑菇变质与衰老的有效方法。Lutz 和 Hardenbarg 得到的资料说明,提高贮藏温度会降低蘑菇的贮藏寿命,加快呼吸作用.决定收获后蘑菇品质是否下降 There are several factors that determine the quality of a harvested mushroom. They are growth (stem elongation and cap open), discoloration and structural changes. In the mushroom “Mass Spectrum” envisioned by MacCanna and Gormley, these metrics are highlighted. Cryogenic storage is an effective way to prevent spoilage and senescence of mushrooms after harvest. The data from Lutz and Hardenbarg show that increasing the storage temperature reduces the shelf life of the mushrooms and accelerates the respiration, deciding whether the quality of the mushrooms is reduced after harvest