Effect of light on quality of preharvest and postharvest edible mushrooms and its action mechanism: A review

Feng, Yao; Sun, Yong; Xia, Rongrong; Hou, Zhenshan; Pan, Song; Li, Li; Ren, Hong; Xin, Guang

doi:10.1016/j.tifs.2023.104119

Cited by 19 publications

(10 citation statements)

References 110 publications

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“…This may be due to the fact that the grilling treatment increased the contact area of hot air with the lipids in button mushroom, which induced peroxidation reactions to produce more alcohols [ 39 ]. Benzyl alcohol is an important aromatic alcohol that imparts floral and rosy flavor to food [ 40 ]. According to Table 1 , benzyl alcohol was the most abundant alcohol compound.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Xie,

Guo,

Rao

et al. 2024

Foods

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To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.

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Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Xie,

Guo,

Rao

et al. 2024

Foods

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“…The induction of fruiting body by lights with different wavelength has been explored (Kitamoto and Gruen 1976 ; Durand and Furuya 1985 ), which indicated that the effective induction light was mainly ultraviolet light (280 nm) and blue light (520 nm). Light treatments also can improve the quality of preharvest and postharvest edible mushrooms (Fernandes et al 2013 ; Feng et al 2023a , b ).…”

Section: Introductionmentioning

confidence: 99%

Integrated transcriptome and metabolome analysis provides insights into blue light response of Flammulina filiformis

Wang,

Zhao,

Han

et al. 2024

AMB Expr

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Blue light promotes primordium differentiation and fruiting body formation of mushroom. However, the blue light response mechanism of mushroom remains unclear. In this study, mycelium of Flammulina filiformis was exposed to blue light, red light and dark conditions, and then the comparative metabolome and transcriptome analysis was applied to explore metabolic regulation mechanism of F. filiformis under blue light and red light conditions. The yield of the fruiting body of F. filiformis under blue light condition was much higher than that under dark and red light conditions. Metabolome analysis showed that blue light treatment reduced the concentrations of many low molecular weight carbohydrates in the pilei, but it promoted the accumulation of some low molecular weight carbohydrates in the stipes. Blue light also decreased the accumulation of organic acids in the stipes. Blue light treatment reduced the levels of tyrosine and tryptophan in the stipes, but it largely promoted the accumulation of lysine in this organ. In the stipes of F. filiformis, blue light shifted metabolite flow to synthesis of lysine and carbohydrates through inhibiting the accumulation of aromatic amino acids and organic acids, thereby enhancing its nutritional and medicinal values. The transcriptome analysis displayed that blue light enhanced accumulation of lysine in fruiting body of F. filiformis through downregulation of lysine methyltransferase gene and L-lysine 6-monooxygenase gene. Additionally, in the stipes, blue light upregulated many hydrolase genes to improve the ability of the stipe to biodegrade the medium and elevated the growth rate of the fruiting body.

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“…A dark environment could cause deformation in fruiting bodies, stipe elongation, and a sub-optimal coloration of the cap [15]. Light can also improve the qualitative characteristics of edible mushrooms during the growing stages, regulating physiological and nutritional metabolism, and in the post-harvest period, affecting shelf life [16]. Artificial light can enhance the effects during both pre-and post-harvest stages.…”

Section: Introductionmentioning

confidence: 99%

“…Previously published studies focused primarily on the effects of UV radiation on post-harvest mushrooms, highlighting the ability to increase the vitamin D 2 content in A. bisporus, L. edodes, and P. ostreatus [17][18][19][20]. Few published studies document the effects of artificial lighting, using specific wavelengths, during the cultivation of edible mushrooms [16]. Current knowledge focuses on the effects of different wavelengths and intensities of radiation at a molecular level to understand how light impacts metabolic pathways and gene expression during the mycelium's growth.…”

Section: Introductionmentioning

confidence: 99%

“…During cultivation, only a few mushroom species, primarily P. eryingii, have been observed under different light treatments [21]. Previous studies reported results from exposure in Petri dishes or incubators, demonstrating that blue light (450-500 nm) can improve cap diameter and promotes a darker fruit body color in L. edodes, P. ostreatus [22], P. eryngii, and Coprinopsis cinereus [16], whereas red light (610-760 nm) improves mycelium growth in P. eryngii [23]. Only Miyazaki et al and Yu et al reported on the effect of different artificial wavelengths under growing conditions in a cultivation room.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Different LED Light Wavelengths on Production and Quality of Pleurotus ostreatus Grown on Different Commercial Substrates

De Bonis,

Locatelli,

Sambo

et al. 2024

Horticulturae

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Artificial lighting, primarily employed in crop production, can also be applied to the cultivation of edible mushrooms to enhance productivity and quality. While UV radiation has predominantly been investigated in post-harvest treatments for edible mushrooms, the utilization of different light wavelengths during the cultivation phase remains largely unexplored for many mushroom species. This study aimed to assess the impact of three different light wavelengths 450 nm (B), 610 nm (R), and a combination of these two wavelengths (R + B) on the productive characteristics and quality of Pleurotus ostreatus, cultivated using three straw-based commercial substrates. It was observed that, except for yield, artificial light influenced mushroom growth. Specifically, the application of R light appeared to promote mycelium growth, whereas B light contributed to increase the diameter of fruiting bodies. Additionally, the concentration of vitamin D2 was higher under both B and R+B light treatments. Interestingly, the light treatments did not affect yield but impacted diameter and various chemical attributes such as EC, total soluble solids, and titratable acidity. In conclusion, exposure to different lighting affected Pleurotus ostreatus physiology and nutritional content.

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Effect of light on quality of preharvest and postharvest edible mushrooms and its action mechanism: A review

Cited by 19 publications

References 110 publications

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Integrated transcriptome and metabolome analysis provides insights into blue light response of Flammulina filiformis

Effect of Different LED Light Wavelengths on Production and Quality of Pleurotus ostreatus Grown on Different Commercial Substrates

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