TSS of mushrooms was found to increase with storage time.The observed increment in TSS content of the samples is an indication of high respiration rate and ripening.The changes were more pronounced in untreated compared to
the treated samples. The increase in total solids of sample T1 was slower and more gradual than the other samples. The total solid content of mushrooms reached to 6.89, 7.08 and 7.31% at 25 d for T1, T2 and TC, respectively, while almost the same level of total solids was attained by untreated samples in 10 d. This shows that
the rate of senescence was the lowest in T1 followed by T2 and TC.Increase in TSS of MA packed commodities such as fresh-cut mangosteen, yellow and purple plums and pears during storage have been reported by Manurakchinakorn et al. (2010), Díaz-Mula et al.(2011) and Nagaraj et al. (2011), respectively