Guo Yuxi, Chen Xuefeng, Gong Pin, Wang Ruotong, Han Aoyang, Deng Zhenfang, Qi Zhuoya, Long Hui, Wang Jiating, Yao Wenbo, Yang Wenjuan, Wang Jing, Li Nan
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Foods. 2023 Feb 13;12(4):801. doi: 10.3390/foods12040801.
China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms.
中国有各种各样的食用蘑菇，在产量和品种方面位居世界第一。然而，由于其水分含量高、呼吸速率快，在采后贮藏期间会不断出现品质劣变，如颜色褐变、水分流失、质地变化、微生物数量增加以及营养和风味丧失。因此，本文综述了香精油和植物提取物对食用蘑菇保鲜的影响，并总结了它们的作用机制，以便更好地了解其在蘑菇贮藏期间的效果。食用蘑菇的品质劣变过程复杂，受内部和外部因素影响。香精油和植物提取物被认为是有利于采后品质的环保型保鲜方法。本综述旨在为新型绿色安全保鲜技术的开发提供参考，并为食用蘑菇的采后加工和产品开发提供研究方向。
