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Fresh Mushroom Preservation Techniques.
Katy Castellanos-Reyes1,2, Ricardo Villalobos-Carvajal2, Tatiana Beldarrain-Iznaga2
1Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215, Barrio El Espino, Catacamas 16201, Honduras.
Foods (Basel, Switzerland)
|September 28, 2021
Summary
Fresh mushroom consumption is rising due to nutritional benefits. This review covers traditional and novel preservation methods, including sustainable packaging, to extend shelf life and maintain quality for these functional foods.
Area of Science:
- Food Science
- Agricultural Science
- Nutritional Science
Background:
- Mushroom consumption has increased due to their nutritional and health benefits, positioning them as functional foods.
- Mushrooms are a valuable protein and vitamin D source for vegetarian and vegan diets.
- High water content and respiration rate lead to rapid quality loss and short shelf life post-harvest.
Purpose of the Study:
- To review common and emerging preservation techniques for fresh mushrooms.
- To highlight innovative packaging systems and regulatory trends for sustainable mushroom packaging.
Main Methods:
- Review of existing literature on mushroom preservation.
- Analysis of traditional preservation methods.
- Exploration of novel preservation technologies and packaging systems.
Main Results:
- Traditional methods are employed to extend mushroom shelf life.
- New preservation techniques and sustainable packaging offer promising solutions.
- Regulatory frameworks are evolving to support sustainable packaging development.
Conclusions:
- Effective preservation is crucial for commercializing fresh mushrooms.
- Advancements in packaging and preservation technologies can mitigate post-harvest losses.
- Sustainable packaging solutions are essential for the future of the mushroom industry.
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