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应用色差计对蘑菇采后色泽变化作了研究，随着褐变程度的增加，频色透明度Ｌ值明显减小，红色程度ａ值，黄色程度６值增大．在低温下菇体褐变轻，应用氯化钠和焦亚硫酸钠的护色效果不明显．而在较高贮温作较长时间贮藏时，氯化钠处理具明显护色效果，可代替焦亚硫酸钠处理．低氧和高二氧化碳气调贮藏能明显抑制蘑菇的开伞和内部组织褐变，但菇体表面出现微黄色，影响外观．试验结果表明以（８±２）％Ｏ＿２，（１０±１）％ＣＯ＿２气调贮藏的效果较好．
The color change of postharvest mushrooms was studied by color difference meter. With the increase of browning, the value of color transparency L decreased obviously, the value of red a and value 6 increased. Mushroom body browning at low temperatures, the application of sodium chloride and sodium metabisulfite color protection effect is not obvious. Sodium chloride treatment can obviously replace the sodium metabisulfite when stored at higher storage temperature for a longer time. Atmospheric hypoxia and high carbon dioxide storage can significantly inhibit mushroom parachute and internal tissue browning, but the mushroom body surface appears yellowish, affecting the appearance. The experimental results show that the effect of (8 ± 2)% O_2, (10 ± 1)% CO_2 atmosphere storage is better.