Browning, weight loss and microbial infection are the main deteriorations which occur during the mushroom postharvest. In current research the impact of calcium lactate (CL) and ultrasound (US) treatments on the increase of mushroom shelf-life were investigated. Mushrooms were washed in 0, 0.25 and 0.5% CL in dipping and US methods for 3 and 6 min, then, were packed in poly-ethylene containers using cellophane film. Treated mushrooms, then, were stored at 4ºC with 80% RH and evaluated at 7- and 14-day storage times. The results indicated that a combination of CL and US could effectively control the browning of mushrooms. L* and total phenol were higher in the combination of CL and US than the other treatments, but B* was lower. CL led to the control of weight loss and reduced the bacterial population and firmness loss during the experiment; however, this effect was improved when applied as US method.
