Changes of free sugars and sugar alcohols of fresh shiitake were measured during storage. Shiitake were stored at 1 and -4, with non-packaging, wrapping, 0.03mm polyethylene(PE)film packaging(unpunched and punched, unprecooled and precooled before storage), 0.05mm PE film (vacuum packaging). Chanties of glycerol, arabitol and arabinose contents were not marked during storage. The content chanties of -rhamnose, fructose, glucose, mannitol, sucrose and maltose were the smallest until 40days storage and were increased significantly after 40 days and then decreased significantly after 50days. Content of -rhamnose during storage when was treated unprecooling, 0.03mm PE film punched and unpunched at -4 was the highest 25.08% and 34.86%, respectively in 50~60days. Content of mannitol was not changed at -4.

This experiment was hocused on the improvement of postharvest management of fresh shiitake to increase the marketing duration. the respiration rate of fresh shiitake at 2 was ranged from 395mg to 551mg CO2/kg/hr depending on the cultural condition. The rapid precooling is considered as one of the most important postharsvest management to remain shiitake quality. The optimum temperature for precooling and storage was -3 because the occurrence of physical damage on frozen tissue at below -5. Frozen storage at -3 had benefits to minimize weight loss, browning induction at gill tissue and consumption of stored materials where as storage at appeared not to be adequite for the extension of marking duration. Frozen shiitake was succesefully thawed when exposed to RH 40-50% at below 1.