Fresh Mushroom Preservation Techniques

The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

Automated summary

The production and consumption of fresh mushrooms have significantly increased in recent decades due to their nutritional value and health benefits. Mushrooms are popular among vegetarian and vegan consumers for their high protein and vitamin D content. However, their short shelf life after harvest due to high respiratory rate and lack of cuticular structure limits their commercialization in the fresh state, leading to the use of various preservation methods to extend shelf life.