Liufang Yuxin, Wu Yi, Zhou Huabin, Qu Hang, Yang Hailong
College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China.
Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China.
Foods. 2024 Jul 27;13(15):2378. doi: 10.3390/foods13152378.
Edible mushrooms are favored by consumers for their excellent nutritional value and pharmacological properties. However, fresh mushrooms are highly perishable and undergo rapid quality deterioration induced by a series of intrinsic and extrinsic factors during postharvest storage. In recent years, the application of natural products derived from plants, animals, microorganisms, and other sources in mushroom quality preservation has drawn increasing attention. Compared to chemical preservatives, natural products show similar or higher biological activity and have few side effects on human health. This review summarizes the recent advances in the application of natural products used for quality maintenance of postharvest mushrooms. These natural substances mainly include essential oils, polyphenols, polysaccharides, bacteriocins, and other extracts. They have the potential to inhibit mushroom weight loss, softening, and browning, reduce the count of pathogenic microorganisms, and retain nutrients and flavor, effectively improving the quality of mushrooms and extending their shelf-life. The preservation techniques for natural products and their preservation mechanisms are also discussed here. Overall, this review provides current knowledge about natural products in edible mushroom preservation and aims to inspire more in-depth theoretical research and promote further practical application.
食用蘑菇因其出色的营养价值和药理特性而受到消费者青睐。然而，新鲜蘑菇极易腐坏，在采后储存期间会因一系列内在和外在因素而迅速发生品质劣变。近年来，源自植物、动物、微生物及其他来源的天然产物在蘑菇品质保鲜中的应用受到了越来越多的关注。与化学防腐剂相比，天然产物具有相似或更高的生物活性，且对人体健康几乎没有副作用。本综述总结了用于采后蘑菇品质维持的天然产物应用的最新进展。这些天然物质主要包括精油、多酚、多糖、细菌素及其他提取物。它们有潜力抑制蘑菇失重、软化和褐变，减少致病微生物数量，并保留营养成分和风味，有效提高蘑菇品质并延长其货架期。本文还讨论了天然产物的保鲜技术及其保鲜机制。总体而言，本综述提供了有关食用蘑菇保鲜中天然产物的现有知识，旨在激发更深入的理论研究并促进进一步的实际应用。
