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对蘑菇质量影响最大的是褐变、变质和开伞.由生长过期或受伤造成的蘑菇褐变是一系列化学和生化反应的结果。首先,酪氨酸酶催化了酚与空气中氧之间的反应。其产物,开始是浅红色,以后又相互作用,最后变成黑褐色。试验还表明,子实体的表层比其它部分褐变来得快而且程度严重。经D_(649)和U_3茵
Browning, metamorphosis, and parachute have the greatest impact on the quality of mushrooms. Browning of mushrooms caused by overgrowth or injury is the result of a series of chemical and biochemical reactions. First, tyrosinase catalyzes the reaction between phenol and oxygen in the air. Its product, the beginning is light red, then interact again, and finally turned dark brown. Experiments also show that the fruiting bodies of the surface browning faster and more severe than the other parts. After D_ (649) and U_3 Yin