Dawadi Ebha, Magar Prem Bahadur, Bhandari Sagar, Subedi Subash, Shrestha Suraj, Shrestha Jiban
Institute of Agriculture and Animal Science, Tribhuvan University, Ilam, Nepal.
Nepal Agricultural Research Council, National Plant Pathology Research Centre, Khumaltar, Lalitpur, Nepal.
Heliyon. 2022 Dec 5;8(12):e12093. doi: 10.1016/j.heliyon.2022.e12093. eCollection 2022 Dec.
The purpose of this review is to provide information on the nutritional value of mushrooms and how to preserve that quality after harvest. Mushrooms contain a variety of vitamins and minerals, including B, C, and D, and are low in calories and high in fiber (iron, phosphorus, copper, potassium and selenium). Consuming mushrooms may help prevent or treat serious health conditions like cancer, diabetes, and cardiac diseases. Mushrooms are high in protein and low in cholesterol. After being harvested, mushrooms' quality continues to deteriorate, showing signs of discoloration, moisture loss, texture changes, an increase in the number of microorganisms, and nutrient and flavor loss. Maintaining postharvest quality and extending the shelf life of mushrooms requires postharvest preservation techniques, such as physical, chemical, and thermal processes. To preserve its quality during post-harvest, there are a number of steps that must be taken, including precooling and refrigeration, washing with hydrogen peroxide, citric acid, sodium erythorbate, and calcium chloride, edible coating with , apple peel powder, carboxymethyl cellulose, lecithin, and tartaric acid, modified atmosphere packages, and use of high-quality packaging materials like polypropylene. Mushrooms can be kept fresher for longer by steeping and canning. Researchers, farmers, and academics interested in mushroom cultivation and its product diversification could benefit from this review.
本综述的目的是提供有关蘑菇营养价值以及收获后如何保持其品质的信息。蘑菇含有多种维生素和矿物质，包括维生素B、C和D，热量低且纤维含量高（铁、磷、铜、钾和硒）。食用蘑菇可能有助于预防或治疗癌症、糖尿病和心脏病等严重健康问题。蘑菇蛋白质含量高且胆固醇含量低。收获后，蘑菇的品质会持续下降，出现变色、水分流失、质地变化、微生物数量增加以及营养和风味丧失等迹象。保持蘑菇收获后的品质并延长其保质期需要采用收获后保鲜技术，如物理、化学和热加工过程。为了在收获后保持其品质，必须采取一些步骤，包括预冷和冷藏、用过氧化氢、柠檬酸、异抗坏血酸钠和氯化钙清洗、用苹果皮粉、羧甲基纤维素、卵磷脂和酒石酸进行可食用涂层处理、气调包装以及使用聚丙烯等高质包装材料。通过浸泡和罐装可以使蘑菇保持更长时间的新鲜度。对蘑菇种植及其产品多样化感兴趣的研究人员、农民和学者可能会从本综述中受益。
