What was it all about?

This project identified the supply chain and packaging factors contributing to mushroom quality loss and provided guidance to help growers maintain product quality.  

Researchers monitored commercial mushroom shipments and tested the effects of different storage, handling and packaging conditions on mushroom quality. This included investigating whether ethylene exposure during supply chain distribution contributes to quality loss and browning in white Agaricus mushrooms, before expanding to consider other handling and packaging factors.  

The project highlighted the importance of controlling CO₂ levels within mushroom packaging to minimise quality loss. Outputs included a decision aid tool based on CO₂ levels, articles, a podcast, a video and updated handling guidance for growers and supply chain partners.

The research responded to industry concerns that mushrooms often reached retail in poorer condition than samples held on farm, even when temperatures were well managed during transport. Its findings will help growers and supply chain partners make more informed decisions to better protect mushroom quality across the supply chain.