Antioxidant activities of 80% methanol, water, and 70% ethanol extracts of Lentinula edodes GNA01 were compared and estimated. The yield of Lentinula edodes GNA01 was identified to be in the following order: water>70% ethanol>80% methanol, but there was no significant difference between 80% methanol and 70% ethanol extracts. The highest total phenolic content (TPC) and total flavonoid content (TFC) were found in water extract, and TPC of 80% methanol extract was higher than that of 70% ethanol extract and TFC of 70% ethanol extract was higher than that of 80% methanol extract. Water extract exhibited the strongest DPPH, ABTS radicals, and nitrite scavenging activities, Fe2+ chelating ability, and FRAP among the three extracts. In addition, antioxidant activity of 80% methanol extract was higher than that of 70% ethanol extract in most of the experiments. As a result, antioxidant activity of Lentinula edodes GNA01 showed a difference according to extraction solvent and concentration; nevertheless, water extract exhibiting high polarity had the strongest antioxidant effect. Consequently, water extract from Lentinula edodes GNA01 is anticipated to be useful for the development of a high value-added functional product

To improve the shelf-life of mushrooms, Lentinula edodes GNA01 mushrooms were treated with gel packs containing slow-released chlorine dioxide (ClO2) gas at 5~10 ppm for 5 days at 20℃ and the weight loss rate as well as the changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and ClO2 gas treated samples were decreased slightly, and there were no differences during the storage period. However, the weight of the control changed faster than those of the ClO2 gas treated samples during storage period. The pH in the control and in the ClO2 gas treated samples were decreased during storage period, but the samples treated with 5 and 7 ppm ClO2 gas were the least changed. On the other hand, the samples treated with 10 ppm ClO2 gas showed no difference from the other treatments during 4 days, but the pH was lower than that of the control on the fifth day. The lightness of inside and outside in mushroom were decreased whereas redness and yellowness were increased during storage period. However, color changes in the ClO2 gas treated samples were lower than those of the control. Especially, the samples treated with 5 and 7 ppm ClO2 gas were the least changed. The texture of the mushroom were decreased consistently during storage period. The texture of the control changed faster than those of the ClO2 gas treatments during 5 days. Especially, the samples treated 5 ppm ClO2 gas were the least changed.