This paper presents a review of the Polish and foreign literature concerning the storage and processing of edible mushrooms. Mushrooms are difficult raw materials for the processing industry: fresh mushrooms cannot be stored for long periods; moreover, during processing they readily change colour and texture. In order to guarantee acceptable quality of canned and processed mushrooms, fresh pilei should be kept at low temperatures. Before processing they should undergo preliminary treatment using substances preventing changes in colour and texture; the storage conditions for finished products must be appropriate to the processing method applied. The most frequently used methods of processing are: drying, marinating, sterilization and freezing.

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