National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Jiangsu Environment and Development Research Center; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Institute of Food Science and Engineering, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Institute of Food Science and Engineering, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Food Chem. 2025 Jan 15;463(Pt 1):141099. doi: 10.1016/j.foodchem.2024.141099. Epub 2024 Sep 8.
The cultivation of edible mushrooms is increasing because of their widely recognized nutritional benefits. Advancements in cultivation techniques have facilitated large-scale mushroom production, meeting the growing consumer demand. This rise in cultivation has led to an increasingly urgent demand for advanced postharvest preservation methods to extend the shelf life of these mushrooms. The postharvest preservation of fresh edible mushrooms involves complex physiological changes and metabolic activities closely associated with gas composition, microbial presence, moisture content, ambient temperature, and enzymatic activity. Preserving edible mushrooms through various preservation strategies (physical, chemical, biological, and nanopackaging approaches) relies on regulating postharvest factors. Nanopackaging can preserve mushrooms' sensory and nutritional qualities due to the specific characteristics of nanomaterials, such as antimicrobial properties and gas/moisture barriers. Furthermore, the review explores current trends, fundamental mechanisms, and upcoming challenges in utilizing nanomaterials, particularly their capacity to enhance the "cell wall" integrity of edible mushrooms by regulating postharvest factors.
由于其广泛认可的营养价值，食用蘑菇的栽培量正在增加。栽培技术的进步促进了大规模的蘑菇生产，满足了不断增长的消费者需求。这种栽培的增加导致对先进的采后保鲜方法的需求越来越迫切，以延长这些蘑菇的货架期。新鲜食用蘑菇的采后保鲜涉及到与气体组成、微生物存在、水分含量、环境温度和酶活性密切相关的复杂生理变化和代谢活动。通过各种保鲜策略（物理、化学、生物和纳米包装方法）来保存蘑菇，需要调节采后因素。纳米包装可以通过纳米材料的特殊特性（如抗菌性能和气体/水分阻隔性）来保持蘑菇的感官和营养品质。此外，该综述还探讨了利用纳米材料的当前趋势、基本机制和未来挑战，特别是它们通过调节采后因素来增强食用蘑菇“细胞壁”完整性的能力。
