Abstract: Using straw mushroom(Volvariella volvacea) as raw material, the effects of ozone treatment on the storage qualities of vegetables were investigated. The straw mushroom was treated with five treatments; control without any treatment, ozone gas treatment for 10 seconds; ozone water treatment for 1 minute, with solution(0.1g/kg EDTA-2Na + 3.0g/kg VC+ 5.0g/kg citric acid) all stored treated for 2 minutes and solution(2 min)+ozone water (1 min), all stored at 15℃. We found that, compared with the controls, surface white colour of straw mushroom is retained better in treatment with ozone water by hue angle values, chroma values, lightness values and a* values. At the same time, ozone water can keep the special flavor of straw mushroom, cause a reduction of weight loss, and prevent the fungal decay and prolong the storage time 2d more than that of controls.

Key words: straw mushroom(Voluariella volvacea), ozone, postharvest, qualities