Research Keyword: enzymatic browning

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

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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.

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Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

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This review explores how essential oil nanoemulsions could naturally preserve smoothies and extend their freshness. Essential oils have antimicrobial and antioxidant properties but taste and smell too strong at effective doses. Nanoemulsions—tiny oil droplets encapsulated in water—solve this problem by being more effective at lower concentrations while maintaining good taste, making them a promising natural alternative to chemical preservatives.

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Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage

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This research demonstrates that coating expensive wild matsutake mushrooms with special antimicrobial peptides wrapped in tiny polymer microspheres can keep them fresh for up to 20 days instead of just 1-3 days. The coating works by protecting mushrooms from water loss, microbial spoilage, and browning while preserving their texture and nutritional quality. This edible coating technology could help mushroom producers sell their products over longer distances and extend availability of these prized wild mushrooms.

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Maintaining the Quality and Nutritional Integrity of Chilled Cordyceps sinensis: Comparative Effects and Mechanisms of Modified Atmosphere Packaging and UV-Based Interventions

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Cordyceps sinensis is a highly valued medicinal mushroom that loses its nutritional benefits quickly when stored fresh. This research tested different storage methods to keep it fresh longer, finding that packaging in a special gas mixture (80% nitrogen and 20% carbon dioxide) worked best for preserving its valuable compounds during 12 days of cold storage. The study also found that using UV light treatment could reduce browning, while vacuum sealing best prevented the mushroom from drying out.

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