Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Abstract

Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post‐harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf‐life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf‐life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low‐cost consumer products, the applicability of freeze‐drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.

Proteomics Reveals the Mechanism Underlying the Autolysis of Postharvest Coprinus comatus Fruiting Bodies

“…24,25 Nevertheless, during the postharvest storage, C. comatus obtained energy mainly through breaking down nutrients, and the decomposition of sugar, protein, and lipids tended to aggravate the mushroom autolysis. 15,26 Therefore, attention to these key DAPs is of great help in revealing the mechanism of postharvest mushroom autolysis.…”

“…Studies have reported that ATP supply has a great influence on the postharvest quality of vegetables and fruits by maintaining membrane integrity and reducing oxidative stress. , Nevertheless, during the postharvest storage, C. comatus obtained energy mainly through breaking down nutrients, and the decomposition of sugar, protein, and lipids tended to aggravate the mushroom autolysis. , Therefore, attention to these key DAPs is of great help in revealing the mechanism of postharvest mushroom autolysis.…”

Fresh Mushroom Preservation Techniques

“…As a result, they are exposed to mechanical damage, microbial attack, weight loss, and enzymatic browning, which generate a rapid loss of quality postharvest. The shelf life of Agaricus bisporus, Pleurotus ostreatus , Lentinula edodes mushrooms can reach one to three days at ambient temperature (20–25 °C) [ 6 , 7 , 8 ] and five to seven days under refrigeration (4 °C) for Agaricus bisporus, Pleurotus ostreatus mushrooms [ 6 , 9 ]. However, Lentinula edodes mushrooms have three to five days (4 °C) of post-harvest shelf life [ 7 ].…”

“…The shelf life of Agaricus bisporus, Pleurotus ostreatus , Lentinula edodes mushrooms can reach one to three days at ambient temperature (20–25 °C) [ 6 , 7 , 8 ] and five to seven days under refrigeration (4 °C) for Agaricus bisporus, Pleurotus ostreatus mushrooms [ 6 , 9 ]. However, Lentinula edodes mushrooms have three to five days (4 °C) of post-harvest shelf life [ 7 ]. This greater perishability is associated with its higher respiratory rate compared to other mushrooms [ 10 ].…”

Less is more: Vital roles of bioactive equivalency in assessing food quality

“…The contents of primary and secondary metabolites in food were related to harvest time significantly (Akhatou & Fernández‐Recamales, 2014). Appropriate processing including washing (e.g., water or adding chemicals in water) (Subramaniam et al, 2021) and drying (e.g., high‐temperature‐based, dielectric‐based, low‐temperature, radiation, and hybrid drying techniques) (Fathi et al, 2022) can reduce postharvest losses of nutrients. Intelligent packaging, such as informative and corrective responsive packaging, could continuously monitor food status, enable food safety and quality remediation, and convey to users (Zhang et al, 2021).…”