Influence of productivity and processing method on physicochemical characteristics of white button mushrooms in Brazil.

Background: The white button mushroom is the edible fungus most commonly cultivated and commercialized in Brazil and worldwide. This work assesses the productivity of the different strains ABI 07/06 and ABI 06/05 of Agaricus bisporus grown under the conditions normally employed by growers in the southeast of Brazil, and the influence of four different chemical conservation methods on the physicochemical characteristics and storage properties of the fruit bodies.

Results: The productivities of strains ABI 07/06 and ABI 06/05 of white button mushrooms were found to be comparable.