Effect of different temperature treatments on proteinase activities of Volvariella volvacea and Pleurotus cornucopiae

The straw mushrooms(Volvariella volvacea and Pleurotus cornucopiae) were stored under different temprerature, that is 4, 15,30 ℃,to demonstrate their protein and proteinase activity changes.The experiemental results showed that,the later the proteinase activity peak appeared ,the longer the mushrooms kept fresh.The suitable store temperatures were 15 ℃ for Volvariella volvacea to keep fresh within 3 days and 4 ℃ for Pleurotus cornucopiae to keep fresh within 7 days. While the mushrooms were stored at the other temperatures, the time for them to keep fresh was very short(1 day).This indicated that variations in the proteinase activities were closely related to these effects of keeping fresh in both mushrooms.