Abstract
This study was carried out to investigate the packaging status of the mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested mushrooms were precooled at for three hours and were then stored at for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the mushrooms.
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