Research Advances on Quality Evaluation Factors and Preservation Technology of Edible Mushrooms

RAO Kecheng; HUANG Wen; WANG Yi; SHI Defang; GAO Hong; LIU Ying

doi:10.13386/j.issn1002-0306.2022110107

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 454-462. > DOI: 10.13386/j.issn1002-0306.2022110107

RAO Kecheng, HUANG Wen, WANG Yi, et al. Research Advances on Quality Evaluation Factors and Preservation Technology of Edible Mushrooms[J]. Science and Technology of Food Industry, 2023, 44(17): 454−462. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110107.

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Research Advances on Quality Evaluation Factors and Preservation Technology of Edible Mushrooms

RAO Kecheng^1,,
HUANG Wen^{1, 2},
WANG Yi¹,
SHI Defang³,
GAO Hong³,
LIU Ying^{1, 2, ,}

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.
Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Wuhan 430070, China
3.
Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

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Received Date: November 10, 2022
Available Online: July 05, 2023

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Abstract

Abstract

Edible mushrooms are well received by consumers due to their various nutrients and tasty. However, mushrooms are prone to cap opening, browning, rotten and other deterioration phenomena after harvest, which severely limits the development of mushrooms industry. Therefore,this paper summarizes the quality evaluation factors of mushrooms, including sensory quality, intrinsic quality and safety. As an example, the preservation technologies of Agaricus bisporus are summarized, including physical preservation (low temperature preservation, modified atmosphere preservation, radiation preservation, dehydration treatment preservation, magnetic field preservation and electrostatic field preservation), chemical preservation (chemical preservatives preservation, ozone preservation, electrolyzed water and plasma-activated water preservation) and biological preservation (biological coating preservation, plant extracts preservation, microbial preservatives preservation and antagonistic bacteria preservation). The application of preservation technologies in mushrooms is also summarized. The shortcomings in the current quality evaluation and preservation technologies of mushrooms are put forward. The development of the quality evaluation and preservation of mushrooms is prospected in order to promote the progress and development of mushrooms industry in the future.
- edible mushrooms,
- quality evaluation,
- preservation technology,
- physical preservation,
- chemical preservation,
- biological preservation

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References (66)

References

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Science and Technology of Food Industry

Research Advances on Quality Evaluation Factors and Preservation Technology of Edible Mushrooms