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Abstract: Quality-loss of mushrooms is caused by a series of processes collectively termed senescence. The phenomenon is of economic importance and is therefore being investigated. Evidence has been found for the regulation of a number of genes and the de novo synthesis of serine proteinase also indicates its regulation at the nucleic acid level. The activity of tyrosinase, the browning enzyme, has been shown to change little after harvest. Marked changes have been identified in tissue texture and cell anatomy during senescence.
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