Changes in Mannitol Content, Regulation of Genes Involved in Mannitol Metabolism, and the Protective Effect of Mannitol on Volvariella volvacea at Low Temperature

Table 2

Criteria for sensory evaluation.

Sensory index	Scores
	4	3	2	1
Hardness	Texture is full; Hard	Slightly inelastic; Hardness is acceptable	Soft texture	Soft texture; Not edible
Flavor	Odorless; Typical mushroom flavor	Fresh mushroom flavor; Slight odor; Market is acceptable	Slightly fresh; Mushrooms have obvious smell; Limited application	No fresh mushroom flavors; Serious odor; Not edible
Color	No change	Small areas of browning	Browning of most areas of the mushroom	Browning of the whole mushroom
Water; condition	None; The surface is not sticky	Small amount of water; The surface is slightly sticky	Water; The surface is sticky	Large amount of water; The surface is very sticky