Synergizing postharvest physiology and nanopackaging for edible mushroom preservation

文献类型： 外文期刊

第一作者： Gong, Ming

作者： Gong, Ming;Zhang, Tongyan;Wu, Yingying;Shang, Junjun;Gong, Ming;Su, Erzheng;Cao, Yu;Gong, Ming;Zhang, Tongyan;Zhang, Jianguo

作者机构：

关键词： Edible fungi; Postharvest preservation; Physiological changes; Nanopackaging; Food nanotechnology

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 463 卷

页码：

收录情况： SCI

摘要： The cultivation of edible mushrooms is increasing because of their widely recognized nutritional benefits. Advancements in cultivation techniques have facilitated large-scale mushroom production, meeting the growing consumer demand. This rise in cultivation has led to an increasingly urgent demand for advanced postharvest preservation methods to extend the shelf life of these mushrooms. The postharvest preservation of fresh edible mushrooms involves complex physiological changes and metabolic activities closely associated with gas composition, microbial presence, moisture content, ambient temperature, and enzymatic activity. Preserving edible mushrooms through various preservation strategies (physical, chemical, biological, and nanopackaging approaches) relies on regulating postharvest factors. Nanopackaging can preserve mushrooms' sensory and nutritional qualities due to the specific characteristics of nanomaterials, such as antimicrobial properties and gas/moisture barriers. Furthermore, the review explores current trends, fundamental mechanisms, and upcoming challenges in utilizing nanomaterials, particularly their capacity to enhance the "cell wall" integrity of edible mushrooms by regulating postharvest factors.

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