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Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

文献类型： 外文期刊

作者： Cao, Yuping 1 ; Wu, Li 2 ; Xia, Qing 1 ; Yi, Kexin 1 ; Li, Yibin 2 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China

2.Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou 350003, Peoples R China

3.Natl R&D Ctr Edible Fungi Proc, Fuzhou 350003, Peoples R China

4.Minist Agr & Rural Affairs, Key Lab Subtrop Characterist Fruits Vegetables & E, Fuzhou 350002, Peoples R China

5.Fujian Prov Key Lab Agr Prod Food Proc Technol, Fuzhou 350003, Peoples R China

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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