By this process fresh-keeping period was prolonged, and color, flavor and nutritional were preserved in maximum.Quick-freezing is a new preservation methods of portobello mushroom.

• 该工艺不仅能够延长褐蘑菇的保鲜期，且能最大程度地保持其色泽、风味和营养，是褐蘑菇的一种新型保鲜方法。