Stipe Trimming at Harvest Increases Shelf Life of Fresh Mushrooms (Agaricus bisporus)

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Abstract
Trimming the stipe of cultivated mushrooms, Agaricus bisporus , from 35 mm to 5 mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening. This effect was evident after 3 days storage at 12°C, and became more pronounced after 6 days. Trimming the stipes had no significant effect on postharvest respiration rate or bacterial growth; thus, the shelf life improvement was due to other factors. Stipe trimming reduced the weight (yield) of saleable mushrooms by about 10%; thus, shelf life improvement would need to offset any economic loss to growers to make this practice commercially feasible.