In this study, physicochemical changes occurring in the fruiting bodies of Agaricus bisporus champignons, subjected to mechanical vibrations under model conditions and a 4-day storage (shelf-life), were analysed. The experiment was conducted in two versions (applying vibrations for 3 and 6 h, at the frequencies of 46 Hz and 28 Hz). As part of physicochemical analyses, such parameters as pH, extract, dry mass, colour parameters and colour difference ∆E, polyphenol content and antioxidant

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... were determined. The values of the examined physicochemical parameters changed depending on the applied frequencies and vibration time during transport under model conditions, as well as a result of short-term storage (shelf-life). The greatest total colour difference ΔE occurred in the sample subjected to vibrations for 6 h, followed by a 4-day storage. The changes in pH value, dry matter content and refractometric extract were relatively more significant in the samples subjected to 46 Hz vibrations than to those subjected to 28 Hz. The content of polyphenols and the antioxidative activity of mushrooms subjected to vibrations was higher than in the sample stored but not subjected to vibrations.