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Abstract: The mechanism of water uptake in the cultivated mushroom, Agaricus bisporus, was investigated by examining the relationship between endogenous water potentials and sugar and sugar alcohol (polyol) concentrations in different tissues. The dramatic growth of the mushroom sporophore is largely associated with cell expansion and osmotically driven water influx. In these experiments, water and component potentials in various pre- and post-harvest sporophore tissues oscillated significantly over time. Temporal sugar and polyol concentrations in the stipe, inner cap, peel and gills were quantified, and found to change significantly during storage over a 5 day period. The predominant sugar alcohol was mannitol, which decreased in concentration after harvest, for up to 3 or 4 days of storage depending on the tissue. It then rose dramatically again before decreasing to very low levels by day 5. Correlations between water and component potentials and sugar/polyol concentrations were found on specific days of storage only.
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