Post Harvest Quality of Mushrooms

Mushrooms from growing trials are now being comprehensively screened for quality, shelf life and ability to withstand handling as part of an expanded programme on the quality evaluation of fresh mushrooms at Kinsealy Research Centre. Efficient cooling after harvesting using forced air chill rooms, vacuum or ice bank coolers coupled with the maintenance of chill temperatures (2-4 C) and good packaging during storage, distribution and retailing are the keys to an extended shelf life and a high quality product. The status of irradiation as a method of prolonging the shelf life of fresh mushrooms must be kept under constant review; present indications are that it is unlikely to become a commercial proposition in the immediate future for reasons of cost and consumer resistance.