Mushrooms have a short postharvest shelf life compared to most vegetables,due to a very high metabolic activity and high water content, making them proneto microbial spoilage and to exhibit enzymatic browning. After harvest themushroom colour gradually changes from white to brown, due to the appearanceof browning and possibly bacterial blotching, while the growth of the stipe andthe cap continues. The cap growth results in gradual opening of the mushroomcap
cultivation of mushroom is done indoors