Physicochemical characteristics of new breed white Hypsizygus marmoreus for cold storage after harvest

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, nutritional functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up 42 days. Two existing varieties H. marmoreus, namely H6 from HKT Japan, were used comparison. The mechanical texture EG2020 was superior due increasing hardness pileus with time. Browning, terms total color difference storage, found be most severe HKT. In composition, had highest free sugar content, large amount organic acids, higher content than also contained largest β-glucan, its increased storage. sensory evaluation, received scores flavor, taste, texture. Therefore, is more stable distribution.