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Asdullah HU, Chen F, Hassan MA, Abbas A, Sajad S, Rafiq M, Raza MA, Tahir A, Wang D, Chen Y. Recent advances and role of melatonin in post-harvest quality preservation of shiitake ( Lentinula edodes). Front Nutr 2024; 11:1348235. [PMID: 38571753 PMCID: PMC10987784 DOI: 10.3389/fnut.2024.1348235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 02/27/2024] [Indexed: 04/05/2024] Open
Abstract
Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.
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Affiliation(s)
- Hafiz Umair Asdullah
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
| | - Feng Chen
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | | | - Asad Abbas
- School of Science, Western Sydney University Hawkesbury, Sydney, NSW, Australia
| | - Shoukat Sajad
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | - Muhammad Rafiq
- Lushan Botanical Garden of Chinese Academy of Science, Jiujiang, China
| | | | - Arslan Tahir
- University College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Dongliang Wang
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
| | - Yougen Chen
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
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Nunes MPC, Vespucci IL, Rimoli PAR, Morgado CMA, Campos AJD. Postharvest of fresh white shimeji mushroom subjected to UV-C radiation. Heliyon 2024; 10:e25115. [PMID: 38317964 PMCID: PMC10838911 DOI: 10.1016/j.heliyon.2024.e25115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/22/2023] [Accepted: 01/21/2024] [Indexed: 02/07/2024] Open
Abstract
This study aimed to evaluate the postharvest characteristics of edible fresh white shimeji mushrooms under different UV-C radiation doses. The experimental design used was fully randomized, in a 5 × 8 factorial scheme (UV-C radiation dose: 0 (control), 1, 2, 3, and 4 kJ m-2 x day of analysis), with 3 replications of 70 ± 1 g mushrooms each. After exposure to different doses, they were stored at 2 ± 0.5 °C and 60 ± 3.8 % RH. Data were subjected to permutational multivariate analysis (PERMANOVA) (p ≤ 0.05). There was no significance for interaction, nor the factor day, only for the UV-C radiation doses factor. Regarding PCA, among the doses applied, the dose of 2 kJ m-2 was effective in maintaining the quality of mushrooms with greater lightness, greater whiteness index, a greater amount of total extractable polyphenols, and total antioxidant activity. In conclusion, the dose of 2 kJ m-2 was effective in maintaining the postharvest quality of white shimeji mushrooms.
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Affiliation(s)
- Milanna Paula Cabral Nunes
- Universidade Estadual de Goiás (UEG), Campus Central, Rodovia BR 153, km 99, Anápolis, GO CEP 75132-903, Brazil
| | - Igor Leonardo Vespucci
- Universidade Federal de Goiás (UFG), Escola de Agronomia (EA), Campus Samambaia, Rodovia Goiânia-Nova Veneza, Km 0, s/n, Goiânia, GO CEP 74690-900, Brazil
| | - Pedro Augusto Resende Rimoli
- Universidade Estadual do Oeste do Paraná (UNIOESTE), Rua Pernambuco, 1777, Centro, Marechal Cândido Rondon, PR CEP 85960-000, Brazil
| | | | - André José de Campos
- Universidade Estadual de Goiás (UEG), Campus Central, Rodovia BR 153, km 99, Anápolis, GO CEP 75132-903, Brazil
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He X, Zhong J, Wei R, Li H, Li J, Ren Y, Zhai X, Hu W, Guan W. Enhancement of quality and self-defense capacity of Agaricus bisporus by UV-C treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:400-408. [PMID: 37598381 DOI: 10.1002/jsfa.12932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/17/2023] [Accepted: 08/21/2023] [Indexed: 08/22/2023]
Abstract
BACKGROUND Agaricus bisporus with a completely white appearance is popular with consumers. However, A. bisporus is susceptible to senescence and spoilage, which results in browning and oxidative tissue damage, with limited shelf life. This study investigated the effects of shortwave ultraviolet (UV-C, 1.0 kJ m-2 ) irradiation on quality features, enzymatic browning, and defense properties of A. bisporus stored at 4 °C for 21 days. RESULTS After storage, UV-C irradiated A. bisporus had increased quality of sensory, color and hardness characteristics; it exhibited higher content of total phenolic, brown melanin precursors, including γ-glutaminyl-4-hydroxybenzene, γ-glutaminyl-3,4-dihydroxybenzene and tyrosine, lower accumulation of malondiadehyde, hydrogen peroxide and superoxide radical, and maintained membrane integrity in comparison to control samples. Besides, A. bisporus treated by UV-C showed lower degree of browning and higher level of self-defense capacity, which may be ascribed to the enhancement in activities of superoxide dismutase, catalase, phenylalanine ammonia lyase, chitinase and β-1,3-glucanase activity, while inhibiting polyphenol oxidase activity during storage. CONCLUSION These results indicate that the higher self-defense capacity with UV-C treatment might be the mechanism associated with the delay of senescence in Agaricus bisporus. Therefore, UV-C treatment is suggested as a potential practical application in mushrooms. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xingxing He
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Jingwei Zhong
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Ruhui Wei
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Huijuan Li
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Jing Li
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Yanlin Ren
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Xinyu Zhai
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Wenwen Hu
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
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Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms. Foods 2023; 12:foods12040801. [PMID: 36832876 PMCID: PMC9956186 DOI: 10.3390/foods12040801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
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.
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Zhong Y, Dong S, Cui Y, Dong X, Xu H, Li M. Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review. Foods 2022; 12:foods12010103. [PMID: 36613319 PMCID: PMC9818174 DOI: 10.3390/foods12010103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/13/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people's consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation's influence on the flavor of edible fungus.
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