文献类型： 外文期刊
第一作者： Cao, Yuping
作者： Cao, Yuping;Xia, Qing;Yi, Kexin;Cao, Yuping;Wu, Li;Xia, Qing;Yi, Kexin;Li, Yibin;Wu, Li;Li, Yibin;Wu, Li;Li, Yibin;Wu, Li;Li, Yibin
作者机构：
关键词： edible fungi; new technologies; post-harvest preservation; nutraceutical value
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2024 年 13 卷 10 期
页码：
收录情况： SCI
摘要： Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.
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