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

Summary

Shiitake mushrooms are nutritious but spoil quickly after harvest due to their high water content and lack of protective skin. This review explores how melatonin and various preservation methods like proper cooling, special packaging, and drying can extend shelf life and maintain quality. Different techniques work by controlling moisture, slowing respiration, preventing browning, and controlling microbial growth. Combining multiple methods, such as vacuum cooling with special packaging, provides the best results for preserving the mushrooms’ taste, nutrition, and appearance.

Background

Shiitake mushrooms (Lentinula edodes) are widely cultivated edible mushrooms with significant nutritional and therapeutic properties. However, they lack a protective cuticle layer and have a short shelf life of 1-8 days depending on storage conditions. Post-harvest quality deterioration includes discoloration, moisture loss, texture changes, microbial growth, and nutrient depletion.

Objective

This review comprehensively examines mushroom quality degradation mechanisms during post-harvest storage and explores recent advances in preservation techniques. It specifically highlights the role of melatonin and other emerging methods including physical, chemical, and thermal processes in extending shelf life and maintaining quality of shiitake mushrooms.

Results

The review identifies key factors affecting post-harvest quality: temperature, relative humidity, water activity, and respiration rate. Melatonin coating treatments at concentrations of 0.05-0.2 mM delayed aging and maintained quality. Other effective preservation methods include modified atmosphere packaging (MAP), vacuum cooling, freeze drying, and essential oil treatments, each with varying impacts on physical, biochemical, and sensory attributes.

Conclusion

Multiple preservation techniques can effectively extend shiitake shelf life and maintain quality when applied appropriately. Melatonin shows promise as a preservation agent through its antioxidant properties and ability to reduce oxidative stress. Combining methods such as vacuum cooling with modified atmosphere packaging provides enhanced protection of nutritional and sensory qualities.
  • Published in:Frontiers in Nutrition,
  • Study Type:Review,
  • Source: PMID: 38571753, PMCID: PMC10987784
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