Physiological and biochemical variations in postharvest mushrooms related to their quality deterioration

Mushroom has become an important part in modern dietary structure. But collected mushrooms are not easy to store due to rapid physiological and biochemical changes, including tissue browning and change of cell wall, which would result in some quality deterioration like browning, ageing of sporocarp, etc. These physiological and biochemical changes are generated on the basis of genetic procedures, so they are driven by relative gene expression variations. This review mainly summarized changes in post harvest mushrooms such as ageing, cell wall change, and browning in association with physiological and biochemical variations.