Formation of biogenic amines in four edible mushroom species stored under different conditions

Abstract

Wild growing mushrooms ( Boletus badius, Boletus chrysentereon and Boletus variegatus) and cultivated common mushroom ( Agaricus bisporus) were stored at 6 °C or 20 °C as intact fruiting bodies, wet slices and stewed slices for at least 2 days. Biogenic amines were determined as N-benzamides by high-performance liquid chromatography. No detectable levels of histamine and tyramine were observed. Concentrations of putrescine were up to 1600 mg kg −1 dry matter and of cadaverine up to 165 mg kg −1 dry matter in mushrooms of consumable quality. These levels seem to be safe for human consumption. No unambiguous effect of storage temperature on the amine levels was observed.