Edible Mushrooms

Siddiq, Muhammad; Ravi, R.; Sami, Abdul

doi:10.1002/9781119098935.ch30

Cited by 7 publications

(2 citation statements)

References 54 publications

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“…Lentinula edodes lacks a protective cuticle layer on its skin, rendering it susceptible to both physical and microbial damage. Studies have indicated that the shelf-life of shiitake mushrooms varies depending on storage conditions: approximately 1 to 3 days at room temperature (20 to 25°C), 5 to 7 days at 0 to 2°C, and around 8 days under refrigeration ( 7 ). Mushrooms’ short shelf life hampers their economic worth.…”

Section: Introductionmentioning

confidence: 99%

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

Asdullah,

Chen,

Hassan

et al. 2024

Front. Nutr.

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Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.

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Section: Introductionmentioning

confidence: 99%

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

Asdullah,

Chen,

Hassan

et al. 2024

Front. Nutr.

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“…Macrofungi, also relatively little-studied but useful group of organisms (Hyde et al 2019). Especially some basidiomycetes are a highquality food source for forest animals and humans and are of great medical importance, which increases their use in various industries (Siddiq et al 2018).…”

Section: Introducti̇onmentioning

confidence: 99%

Diversity, taxonomic composition and ecology of Basidiomycetes of Guba district of Azerbaijan

Алімаммадова-Хусуєва,

Агаєва

2024

CBJ

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У статті представлено дослідження різноманітності лісових екосистем Губинського району на основі зразків грибів, зібраних у 2017–2022 роках. Всього до дослідження залучено 144 зразки, включно з тими, що зберігаються в мікологічному гербарії. Метою роботи є визначення видового різноманіття, таксономічного складу та віднесення до екологічних груп базидіальних грибів Губинського району з урахуванням сучасних таксономічних та номенклатурних новинок. У результаті дослідження зареєстро-вано 91 таксон (90 видів і один внутрішньовидовий таксон), які належать до 63 родів, 35 родин і 7 поряд-ків (Agaricales, Boletales, Cantharellales, Geastrales, Hymenochaetales, Russulales, Polyporales). Coprinellus domesticus і Russula flavisiccans вперше наведено для Азербайджану. Досліджено екологічні групи грибів, зокрема виділено екологічні групи сапробіонтів, симбіонтів, ксилотрофів і паразитів. Екологічна роль Cuphophyllus pratensis і Gliophorus psittacinusis неясна, оскільки вони трапляються серед мохів, і було припущено, що вони можуть утворювати симбіоз. Досліджено також поширення цих видів залежно від висоти; види грибів в основному відзначалися в низькогірній зоні (51) і відносно менше в середньогірній (37). В обох зонах зареєстровано три види (Bolbitius titubans, Mycena pura, Hymenopellis radicata). Деякі з них ростуть уздовж гірських схилів (Macrolepiota procera, Parasola plicatilis), а також трапляються на луках. Рідкісні та зникаючі види грибів були ідентифіковані на основі категорій МСОП.

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Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review

Sharma,

Singh,

Singh

2024

Future Postharvest and Food

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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.

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Edible Mushrooms

Cited by 7 publications

References 54 publications

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

Diversity, taxonomic composition and ecology of Basidiomycetes of Guba district of Azerbaijan

Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review

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