Rapid senescence and short shelf-life of fresh Agaricus bisporus can cause serious economic losses. Sometimes even illegal additives are used to maintain the freshness of A. bisporus. This misconduct can bring health risks to consumers. Therefore, it is meaningful to establish shelf-life prediction model for taking necessary measures to reduce the losses, and establish storage time assessment model to evaluate the true postharvest storage duration of A. bisporus to prevent commercial misconduct. We developed storage time assessment model and shelf-life prediction model based on mushroom texture (hardness, gumminess, chewiness), signal of water mobility and typical flavor. With the extension of storage time, all the qualities of A. bisporus showed a decreasing tendency at different temperatures. Quality decreases were proven suitable to the first-order kinetic model. Gumminess was a more accurate index to assess how long postharvest A. bisporus has already been stored (the storage time), whereas chewiness was a more precise index to predict how long postharvest A. bisporus can be stored (the shelf-life). These mathematical models can be useful to assess the storage time and predict the shelf-life of fresh A. bisporus during distribution chain and storage under a temperature range of 4–20 °C.

新鲜双孢蘑菇的快速衰老和短保质期会造成严重的经济损失。有时甚至使用非法添加剂来保持双孢蘑菇的新鲜度。这种不当行为可能给消费者带来健康风险。因此，建立保质期预测模型以采取必要措施减少损失，建立储藏时间评估模型以评估双孢曲霉真实的采后储藏期限以防止商业不当行为具有重要意义。我们根据蘑菇的质地（硬度，胶质，耐嚼性），水流动性信号和典型风味开发了储藏时间评估模型和保质期预测模型。随着贮藏时间的延长，双孢蘑菇的所有品质在不同温度下呈现出下降的趋势。质量下降被证明适合一阶动力学模型。牙龈炎是评估双孢蘑菇收获后已经储存多长时间（储存时间）的更准确的指标，而耐嚼性则是预测双孢蘑菇收获后可以储存多长时间（保存期限）的更精确的指标。这些数学模型对于评估新鲜双孢蘑菇在4-20°C的温度范围内的分销链和存储过程中的存储时间和预测其保质期很有用。