Changes in Biological Characteristics of Postharvest Mushroom（Volvariella volvacea）and Research Progress in Quality Preservation Technology
LI Ruirong1，2，LIN Junfang1，2，ZHENG Qianwang1，2，ZOU Yuan1，2，GUO Liqiong1，2*
（1Department of Biological Engineering，College of Food Science，South China Agricultural University，Guangzhou 510640，
Guangdong，China； 2Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province，
Guangzhou 510640，Guangdong，China）
Abstract：Volvariella volvacea has delicious taste，full-bodied smell and higher nutritional and pharmaceutical value．This paper introduced the biological characteristics of V. volvacea，including opening at high temperature，browning，and cryogenic autolysis，etc.，which has caused difficulties in its storage and shortening of its shelf-life．At the same time，the paper also summarized the preservation methods including packaging，irradiation，ultrasound，washing by quality-preservation liquid，coating，ozone and molecular technology preservation，etc．For better preserving the post-harvest quality，the paper suggested to cultivate low temperature tolerant bacterium plant，adopt composite quality preservation methods combining physical method （MAP and ultrasound） with chemical method，and store V. volvacea under low temperature，so as to improve its quality and prolong its shelf-life．In addition，adopting UBE2 inhibitors to improve the tolerance of V. volvacea to low temperature stress has provided a new direction for future research．
