STIPE TRIMMING AT HARVEST INCREASES SHELF-LIFE OF FRESH MUSHROOMS (AGARICUS-BISPORUS)

Trimming the stipe of cultivated mushrooms, Agaricus bisporus, from 35 mm to 5 mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening. This effect was evident after 3 days storage at 12-degrees-C, and became more pronounced after 6 days. Trimming the stipes had no significant effect on postharvest respiration rate or bacterial growth; thus, the shelf life improvement was due to other factors. Stipe trimming reduced the weight (yield) of saleable mushrooms by about 10%; thus, shelf life improvement would need to offset any economic loss to growers to make this practice commercially feasible.