Browning is very common in mushroom during storage and it will lead to reduced eating quality and value of goods. In order to resolve the problem, changes of PPO activity, POD activity, total phenol, reducing sugar, browning degree and vitamin c of the postharvest mushroom during storage were studied, and the effect of the components and enzyme on the browning were analyzed. The results showed that, total phenols and PPO had significant effect on the browning, and the reducing sugar and vitamin C also affected the browning.
