A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits

Shiitake mushroom (Lentinus edodes) is one of the most precious edible mushrooms. It has a variety of nutritional and bioactive compounds consumed as both food and medicine. Several preservation approaches were applied to avoid the short shelf-life of fresh shiitake mushroom. The present review aimed to comprehensively discuss the latest development in different preservation methods including drying, modified atmosphere packaging (MAP), coating, irradiation and fumigation techniques, and the effect on physicochemical and microbiological properties of shiitake mushroom during storage period. Various influences have been observed in physicochemical properties of shiitake mushroom such as sensory properties, weight loss, respiration rate, nutritional compounds (vitamins, sugars and proteins) and non-nutritional compounds (polysaccharides, phenols and volatile components). Additionally, the microbiological counts, the aerobic mezophilic bacterial count, yeasts and molds count, were reduced. Quality attributes were better maintained by synergistically treatment of two or more preservation approaches. The development of potentially novel preservation approaches should be considered in future trends.

Automated summary

This review comprehensively discusses the latest developments in various preservation methods for shiitake mushroom and their effects on the physicochemical and microbiological properties of the mushroom. It suggests that a combination of multiple preservation approaches can better maintain the quality attributes of shiitake mushroom.