FACTORS AFFECTING 1-OCTEN-3-OL IN MUSHROOMS AT HARVEST AND DURING POSTHARVEST STORAGE

Harvesting experiments revealed that immature whole mushrooms with clo sed veils had higher 1-octen-3-ol levels than more mature whole mushro oms with open veils. The 1-octen-3-ol content of the gills was higher in immature mushrooms with closed veils, gradually decreased with matu rity as the veil opened, and finally increased after the gills were we ll exposed. Postharvest experiments demonstrated that storage temperat ure influenced the activity of lipoxygenase-hydroperoxide lyase, but n o differences in 1-octen-3-ol content were observed. Enzyme activity a s well as 1-octen-3-ol content decreased during storage. Addition of c alcium chloride to irrigation water, employed to improve quality and s helf life of fresh mushrooms, increased the amount of 1-octen-3-ol imm ediately after harvest.