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The purpose of this review is to provide information on the nutritional value of mushrooms and how to preserve that quality after harvest. Mushrooms contain a variety of vitamins and minerals, including B, C, and D, and are low in calories and high in fiber (iron, phosphorus, copper, potassium and selenium). Consuming mushrooms may help prevent or treat serious health conditions like cancer, diabetes, and cardiac diseases. Mushrooms are high in protein and low in cholesterol. After being harvested, mushrooms' quality continues to deteriorate, showing signs of discoloration, moisture loss, texture changes, an increase in the number of microorganisms, and nutrient and flavor loss. Maintaining postharvest quality and extending the shelf life of mushrooms requires postharvest preservation techniques, such as physical, chemical, and thermal processes. To preserve its quality during post-harvest, there are a number of steps that must be taken, including precooling and refrigeration, washing with hydrogen peroxide, citric acid, sodium erythorbate, and calcium chloride, edible coating with Aloe vera, apple peel powder, carboxymethyl cellulose, lecithin, and tartaric acid, modified atmosphere packages, and use of high-quality packaging materials like polypropylene. Mushrooms can be kept fresher for longer by steeping and canning. Researchers, farmers, and academics interested in mushroom cultivation and its product diversification could benefit from this review.

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The quality and shelf life of mushrooms are critical to their commercial viability. In this study, the effects of simulated transport vibration on postharvest quality of shiitake mushrooms (Lentinus edodes) were assessed over 12 days of storage. Furthermore, the protective performance of foam cushion material used in packaging during simulated transport was evaluated. Changes in respiration rate, weight loss, browning index, firmness, and malondialdehyde content were measured following vibration treatment. The results revealed that simulated transport vibration contributed to the deterioration of quality of shiitake mushrooms during storage, and the foam cushion material had a protective influence on the maintenance of shiitake mushroom quality. Taken together, our findings suggest that the foam cushion material used in packaging has the potential to improve the quality of shiitake mushrooms and extend their shelf life. [ABSTRACT FROM AUTHOR]

Background Agaricus bisporus is the mushroom with the highest global production yield. However, due to their natural unprotected structure, shelf-life of this kind of mushroom is quite short. During the postharvest period, mushroom experiences continuous quality degradation, presenting discolouration, moisture loss, texture changes, microbial count increasing, and nutrient and flavour loss. In order to maintain the postharvest quality and to extend the shelf-life of mushroom, postharvest preservation techniques including physical, chemical and thermal processes are essential. Scope and approach This review summarises quality degradation processes of mushrooms including moisture loss, discolouration, texture changes, microbial count increasing, and nutrients and flavour loss, analyses their influential factors including temperature, relative humidity, water activity, and respiration rate, and presents the preservation methods for mushrooms including drying, cooling, packaging, irradiation, washing, and coating. Key findings and conclusions The quality degradation process of mushrooms is complex, which is affected by both the inner factors related to mushroom itself and the outer factors related to storage conditions. For better preserving their postharvest quality, hybrid methods such as thermal techniques combined with physical or chemical techniques and novel non-thermal technologies including plasma, ultrasound and high pressure treatments are highly recommended. [ABSTRACT FROM AUTHOR]