We investigated 18 amino acid contents in the fruiting bodies of Agaricus strains to understand their variation in different growth temperature. Although total content of amino acid was more or less different depending on the isolates, it increased until the temperature was 22℃ and decreased above 22℃. Commercial strains of A. bisporus, such as Yangsongi-505, Yangsongi-705 and commercial strain A collected in the market exhibited these general trend in total amino acid content. However, another commercial strain B did not follow these trend. A strain of A. bitorquis did not produce mushrooms at 10 and 13℃, but mushrooms harvested in the other treated temperatures exhibited with the similar patten. Generally, the most amino acid contained in Agaricus spp. was cysteine and followed by phenylalanine, glutamic acid, lysine, proline and histidine. We detected two trends for the contents of each amino acid in the fruiting bodies of Agaricus spp. grown at the different growing temperature. Some amino acid contents were largely correlated with the growth temperature, but the others showed the trend of increase until 22℃ and decrease above 22℃.

To understand the saccharide contents and quantity of winter mushroom (Flammulina velutipes) according to its growth temperature, we measured the saccharide contents at different growth temperature. In our results, the saccharide of its fruiting body turned out to be mainly composed of xylose, trehalose and mannitol in all treatments. In the other hand, Ribose, myo-inositol and sucrose were detected in some treatments. The quantity of trehalose decreased as the growth temperature increased with a variation of its quantity depending on the isolates used in the experiments. In the case of xylose and mannitol, detected in all treatments, the pattern of their quantities was not possible to be profiled and the pattern might be largely depending on the isolates. However, the quantities of xylose and mannitol were largely in a direct proportion and the fluctuation of their quantities was congruent with the exception of ASI 4103, ASI 4166 and ASI 4065. The xylose quantity of ASI 4103 and ASI 4166 increased until the temperature was up to 10℃ and decreased when the temperature was above 10℃. That of ASI 4065 decreased as the temperature rose and increased when above 13℃. The mannitol quantity of ASI　4065 and ASI 4166 decreased until the temperature was up to 10℃ and increased when the temperature was above 10℃. That of ASI 4103 increased as the temperature rose and decreased when above 13℃.

We investigated 18 amino acid contents in the fruiting bodies of Agaricus strains to understand their variation in the harvesting periods. Total content of amino acid was different depending on the isolates. In the case of A. bitorquis and A. brunnescens, the total amino acid content increased and correlated with the harvesting periods. For commercial strains of A. bisporus, such as Yangsongi-505, Yangsongi-705 and commercial strain A collected in the market, it increased until the second harvesting period, but decreased in the third harvesting period indicating that these three isolates exhibit the exceptions for the general trend. Among isolates we used in our experiments, the isolate of A. brunnescens contained the highest and two isolates of A. bisporus were the lowest in total amino acids. We found two trends for the contents of each amino acid in the fruiting bodies of Agaricus spp.. One is the same with the trend of the total amino acid content and the amino acid content were largely correlated with the harvesting period. The other is the trend of increase of amino acid until the second harvesting period and decrease of amino acid in the third harvesting period, which was also shown in the total amino acid content of A. bisporus. Generally, the most amino acid contained in Agaricus was cysteine and followed by phenylalanine, glutamic acid, lysine, proline and histidine.