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Abstract: In order to study the shelf life of mushrooms, over 25 batches of mushrooms were subjected to three storage temperatures (T) (5°, 15° and 25°C) and three storage relative humidity (RH) levels (70, 80 and 90%). The effect of T and RH on quality kinetics of the batches was studied by measuring water activity, turgor, colour (L, a* and b* in the Hunter scale) and weight loss of three different tissues (cap, gills and stipe) of the mushroom. Polynomial models to describe quality kinetics, allowing for batch-to-batch and inside-batch nested variability structure, were built. The resulting linear mixed-effect models described the evolution of the six quality factors with time, their kinetic dependence on temperature and relative humidity, and estimated the variability components from a typical retailer situation. Significant quadratic effects, pointing to optimal storage conditions were found for the temperature (L, a* and b* values, water activity and turgor) and for the relative humidity (L, a* and b* values and water activity).
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