蘑菇酪氨酸酶是由蘑菇子实体组织产生,它的一个作用是在孢子成熟过程中产生孢子黑色素(Hegnaue,1985)。而酪氨酸酶对蘑菇子实体作用至今未被认识,最多认为是在酶的作用下,发生氧化反应产生有毒氧化物阻止微生物对于实体的侵袭(Mayer等 1979)。反应产生红色色素,并且集合在子实体表面,使其成为褐色。蘑菇子实体产生褐变是由于贮藏时间长或者装卸、采摘过程中损伤,是否发生褐变是蘑菇质量、商品价值评价标准。本试验是研究蘑菇采摘前后发生褐变作用因素,以及为什么蘑菇采摘后发生褐变。如何在蘑菇采摘后保持子实体白色不发生褐变。以酪氨酸酶活力(激活+非激活)和苯酚的含量来衡量两个蘑菇菌株U_3和D_(649)。试验以采收前(试验1)和采收后18℃下贮藏5天期间(试验2),两组子实体组织 Mushroom tyrosinase is produced by fruiting bodies of mushrooms and one of its functions is the production of spore melanin during spore maturation (Hegnaue, 1985). However, the role of tyrosinase in mushroom fruiting bodies has not been recognized until now, and most of them are believed to be under the action of enzymes, which produce oxidation oxides to prevent the invasion of microorganisms by organisms (Mayer et al., 1979). The reaction produces a red pigment and collects on the surface of the fruiting body, rendering it brown. Mushroom fruiting bodies produce browning is due to the storage time is long or handling, damage during the picking process, the occurrence of browning is the quality of mushrooms, commodity value evaluation criteria. This experiment is to study the browning factors before and after mushroom picking, and why browning occurs after mushroom picking. How to keep fruiting bodies white mushrooms do not brown after picking. Two mushroom strains U_3 and D_ (649) were measured as tyrosinase activity (activated + inactive) and phenol content. During the pre-harvest (Trial 1) and post-harvest storage at 18 ° C for 5 days (Trial 2), two sets of fruiting body tissues