Currently, in the food segment of the Russian consumer market, an important task is to preserve the consumer and commodity properties of goods in the process of product distribution. A particularly urgent problem is ensuring the preservation of the properties of perishable products, including food products from the group of fruit and vegetable products (vegetables, fruits, berries and mushrooms). Today, due to the specifics of political, legal, socio-economic development, as well as the specifics of scientific and technological development and natural resource potential, production and trade activities in relation to edible cultivated mushrooms and their processed products are actively developing in the Russian Federation. Russian retail chains offer a fairly wide range of edible cultivated mushrooms: double-breasted champignon (Agaricus bisporus), oyster mushroom (Pleurotus ostreatus), shiitake (Lat. Lentinula edodes), filamentous flammulina (enoki) (lat. Flammulina filiformis) and others. In this article, the authors systematize the conservation factors of edible cultivated mushrooms, recommendations for their storage in accordance with the requirements of regulatory and technical documents; experimentally established indicators of storage modes of champignons, oyster mushrooms and other edible cultivated mushrooms sold in retail chains are presented; the main processes occurring during the storage of edible cultivated mushrooms are characterized.; Changes in their quality are described, in particular in organoleptic properties (preservation of fruit bodies, fragility, etc.), as well as loss of nutrients as a result of respiration, loss of marketable weight depending on packaging and open form. The differences in the storage time of different strains of double-breasted champignon (Agaricus bisporus) and cultivated oyster mushroom (Pleurotus ostreatus) are shown in detail.

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