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Abstract: The principles and practices of washing, handling and packaging of fresh market mushrooms, developed over the past 3 years at the University of Delaware have received increasing attention as a means of improving the shelflife and consumer acceptance of a highly perishable commodity. The washing process entails the use of a mild chemical treatment in combination with a washing action that removes discoloration sensitive hyphal strands and dirt particles. The washed product has a greater consumer acceptance and longer shelf-life than unwashed mushrooms of comparable quality. It must be pointed out, however, that this process is not a cure-all. Only good quality mushrooms will provide a presentable product. Additionally, since the discoloration is caused by an enzymatic reaction, low temperatures throughout the marketing channels must be maintained to obtain the maximum shelf-life.
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