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

被引：0
|
作者：
Kecheng R. [1 ]
Wen H. [1 ,2 ]
Yi W. [1 ]
Defang S. [3 ]
Hong G. [3 ]
Ying L. [1 ,2 ]
机构：
[1] College of Food Science and Technology, Huazhong Agricultural University, Wuhan
[2] Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Wuhan
[3] Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 17期
关键词：
biological preservation; chemical preservation; edible mushrooms; physical preservation; preservation technology; quality evaluation;
D O I：
10.13386/j.issn1002-0306.2022110107
中图分类号：
学科分类号：
摘要：
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. © The Author(s) 2023.
引用
收藏
页码：454 / 462
页数：8
相关论文
共 66 条
  • [1] HE G Q, WEI J K, HU X Y, Et al., Present situation and prospect of edible fungi industry development in China[J], Vegetables, 4, pp. 40-46, (2022)
  • [2] BAO D P, ZOU G, PEI X D, Et al., Discussion on the path toward high quality modernization of edible fungi industry in China, Acta Edulis Fungi, pp. 1-8
  • [3] ZHANG Z Z., Analysis of nutritional value and health function of edible fungi food[J], Edible Fungi of China, 38, 8, (2019)
  • [4] XUE Z H, HAO J F, YU W C, Et al., Effects of processing and storage preservation technologies on nutritional quality and biological activities of edible fungi: A review[J], Journal of Food Process Engineering, 40, 3, (2017)
  • [5] KHOJAH E, SAMI R, HELAL M, Et al., Effect of coatings using titanium dioxide nanoparticles and chitosan films on oxidation during storage on white button mushroom[J], Crystals, 11, 6, (2021)
  • [6] XIA Z Q, LI L M, YAN H, Et al., Research progress on postharvest preservation of edible fungi[J], China Fruit & Vegetable, 41, 5, pp. 15-22, (2021)
  • [7] MENG D M, XI Z Y, ZHANG Y X, Et al., Comparison of nutritional quality and antioxidant ability of Lentinus edodes at two harvest times[J], Journal of Chinese Institute of Food Science and Technology, 18, 4, pp. 228-234, (2018)
  • [8] LI R, YANG Y, LIU X F, Et al., Research progress on influential factors and evaluation of edible fungi flavor[J], Acta Edulis Fungi, 27, 4, pp. 202-214, (2020)
  • [9] CHEN W C, LI W, WU D, Et al., Determination of soluble sugar and organic acid components and evaluation of taste quality of 11 main cultivars of Lentinula edodes[J], Science and Technology of Food Industry, 43, 7, pp. 273-279, (2022)
  • [10] LIU Q, KONG W L, CUI X, Et al., Comprehensive quality evaluation of Lentinula edodes using fuzzy mathematics and cluster analysis[J], Zhongguo Gua-cai, 34, 11, (2021)
1234567