Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review
Abstract Mushroom is an edible fungus grown worldwide because of its nutritional and commercial value. The demand for mushrooms is rising annually because of increased awareness of the dietary benefits of mushrooms. Mushrooms are a perishable commodity as they respire continuously after harvesting....
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| Format: | Article |
| Language: | English |
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Wiley
2024-09-01
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| Series: | Future Postharvest and Food |
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| Online Access: | https://doi.org/10.1002/fpf2.12029 |
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| author | Vaibhav Sharma Poornima Singh Anurag Singh |
| author_facet | Vaibhav Sharma Poornima Singh Anurag Singh |
| author_sort | Vaibhav Sharma |
| collection | DOAJ |
| description | Abstract Mushroom is an edible fungus grown worldwide because of its nutritional and commercial value. The demand for mushrooms is rising annually because of increased awareness of the dietary benefits of mushrooms. Mushrooms are a perishable commodity as they respire continuously after harvesting. Adequate packaging or processing is required to increase mushrooms' shelf life. The quality of mushrooms continues to decline after harvesting, including browning, moisture loss, texture changes, increased bacteria, and loss of flavor and nutrients. Postharvest preservation methods, including physical, chemical, and thermal treatments, are necessary to preserve postharvest quality and increase the shelf life of mushrooms. The postharvest technology of mushrooms must be improved to fulfill the increasing demand for mushrooms. There are many conventional techniques to protect the quality and increase the shelf life of mushrooms. Conventional procedures frequently result in considerable nutritional, texture, and flavor losses and shorter shelf lives. In contrast, modern technologies preserve mushrooms with increased nutritional retention, improved texture and flavor profiles, and longer shelf life. This review covers not only the conventional technologies like drying and cooling but also elaborates on the shelf‐life extension of mushrooms through novel technologies like pulse electric field, pulsed light, electrolyzed water, etc. |
| format | Article |
| id | doaj-art-7cc50574263d452c82ec911f67a52d5c |
| institution | DOAJ |
| issn | 2837-6846 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Wiley |
| record_format | Article |
| series | Future Postharvest and Food |
| spelling | doaj-art-7cc50574263d452c82ec911f67a52d5c2025-08-20T02:55:04ZengWileyFuture Postharvest and Food2837-68462024-09-011331733310.1002/fpf2.12029Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive reviewVaibhav Sharma0Poornima Singh1Anurag Singh2Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat Haryana IndiaDepartment of Food Technology Harcourt Butler Technical University Kanpur Uttar Pradesh IndiaDepartment of Food Technology Harcourt Butler Technical University Kanpur Uttar Pradesh IndiaAbstract Mushroom is an edible fungus grown worldwide because of its nutritional and commercial value. The demand for mushrooms is rising annually because of increased awareness of the dietary benefits of mushrooms. Mushrooms are a perishable commodity as they respire continuously after harvesting. Adequate packaging or processing is required to increase mushrooms' shelf life. The quality of mushrooms continues to decline after harvesting, including browning, moisture loss, texture changes, increased bacteria, and loss of flavor and nutrients. Postharvest preservation methods, including physical, chemical, and thermal treatments, are necessary to preserve postharvest quality and increase the shelf life of mushrooms. The postharvest technology of mushrooms must be improved to fulfill the increasing demand for mushrooms. There are many conventional techniques to protect the quality and increase the shelf life of mushrooms. Conventional procedures frequently result in considerable nutritional, texture, and flavor losses and shorter shelf lives. In contrast, modern technologies preserve mushrooms with increased nutritional retention, improved texture and flavor profiles, and longer shelf life. This review covers not only the conventional technologies like drying and cooling but also elaborates on the shelf‐life extension of mushrooms through novel technologies like pulse electric field, pulsed light, electrolyzed water, etc.https://doi.org/10.1002/fpf2.12029mushroomnovel technologiespreservationqualityshelf life |
| spellingShingle | Vaibhav Sharma Poornima Singh Anurag Singh Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review Future Postharvest and Food mushroom novel technologies preservation quality shelf life |
| title | Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review |
| title_full | Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review |
| title_fullStr | Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review |
| title_full_unstemmed | Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review |
| title_short | Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review |
| title_sort | shelf life extension of fresh mushrooms from conventional practices to novel technologies a comprehensive review |
| topic | mushroom novel technologies preservation quality shelf life |
| url | https://doi.org/10.1002/fpf2.12029 |
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