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Abstract: Many factors contribute to quality in mushrooms. These can be collectively defined as the quality spectrum. Consumers within a marketing area have strong preferences for some factors in the quality spectrum but will be indifferent to others. The grower must produce mushrooms to meet the requirements of consumers m his marketing area. Research has provided little information on factors influencing mushroom quality. It is suggested that information on quality could be accumulated if data from routine mushroom experiments was recorded in greater detail. The shear press and reflectometer were used to measure toughness and whiteness of mushrooms respectively. These instruments are described. No consistent relationship was established between moisture loss and loss of whiteness in mushrooms stored for five days at three temperatures. A significant relationship (r > 0.84) between toughness and initial weight was, however, found. Mushrooms stored at 21°C (R H 75°–85°) did not lose whiteness as quickly as those stored at 11°C (R H 50°-60°) or 1°C (R H 70°-80°). Toughening and degree of maturity were greatest at the 21°C temperature.
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