Recent advances in mushrooms preservation

Abstract

Mushroom is considered as a functional food rich in both nutrients and medicinal properties. Over the years due to increased recognition of its medicinal and nutritional values and income generating potential the demand for mushrooms has been on the rise. However, mushroom have shorter shelf-life because of their high respiration rate and lack barriers to prevent water loss and microbial attack. Various physico-chemical changes takes place in mushroom during postharvest period like moisture loss, discoloration, texture loss, nutrient loss, microbial spoilage, etc. In order to improve self-life and preserve quality of mushroom, various preservation methods are used which involve thermal, physical and chemical processes. This article highlights recent methods and techniques of preservation of postharvest mushrooms.