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Nutritional and Post-Harvest Quality Preservation of Mushrooms: A Review

Summary

This research examines the nutritional benefits of mushrooms and how to keep them fresh longer after harvest. Mushrooms are incredibly nutritious foods that are low in calories but high in protein, vitamins, and minerals. They can help fight diseases and boost immunity, making them an excellent meat alternative for vegetarians. However, they spoil quickly without proper storage. Impacts on everyday life: – Provides guidance on how to store mushrooms properly to extend their shelf life from 1-3 days to over a week – Helps consumers understand the health benefits of including mushrooms in their diet – Offers practical preservation methods for both commercial and home use – Demonstrates how mushrooms can serve as an affordable, nutritious meat alternative – Shows how proper storage techniques can reduce food waste and save money

Background

Mushrooms are high-quality food products that can help underprivileged populations in developing countries overcome food and nutritional issues. They are achlorophyllous, macroscopic basidiomycetous or ascomycetous fungi species with spores embedded in fleshy fruiting bodies. Due to their delicious flavor, enticing aroma, and nutritious value, edible mushrooms are a favorite food in many nations.

Objective

The purpose of this review is to provide detailed information on the nutritional value of mushrooms and methods to preserve that quality after harvest. The paper discusses mushroom quality, postharvest preservation, commercial growing opportunities, and ways to overcome limitations and future prospects for smallholder farming groups.

Results

The review found that mushrooms contain various vitamins (B, C, D) and minerals (iron, phosphorus, copper, potassium, selenium), are low in calories, and high in fiber. They contain 20-35% protein on a dry weight basis, higher than most vegetables. Post-harvest preservation techniques like cooling to 2-4°C, modified atmosphere packaging, and various chemical treatments can extend shelf life from 1-3 days at room temperature to 8-10 days when refrigerated.

Conclusion

Mushrooms are a valuable protein source for vegetarians and contain numerous bioactive compounds with health benefits including cholesterol-lowering and anti-cancer properties. Due to their high respiration rate and lack of protective cuticle, they deteriorate rapidly post-harvest. The best preservation approach combines multiple techniques including steeping preservation for long-term storage. Future efforts should focus on promoting preservation methods that require low investment or rapid processing to enhance post-harvest mushroom quality.
  • Published in:Heliyon,
  • Study Type:Literature Review,
  • Source: 10.1016/j.heliyon.2022.e12093
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