Ultrasound to improve the postharvest preservation of edible mushrooms

Edible mushrooms are appreciated for their nutritional value and their content of bioactive compounds, but their high moisture content and delicate epidermis make them highly susceptible to deterioration. This fragility reduces both their commercial value and eating quality, making postharvest preservation essential to extend their shelf-life.

A review article published in Food Chemistry: X analyses the potential of ultrasound technology in edible mushrooms, both as a support for traditional preservation methods and through direct treatments targeting microbial load and the physiological activity of the product. The article is authored by Shaobin Li, Yutian Wang and Kai Fan, and is available in open access.

A non-thermal physical technology

Conventional preservation methods alone are not always sufficient to meet the demand for more sustainable and environmentally friendly processes. In this context, ultrasound is presented as a non-thermal physical technology of interest to the food industry.

According to the review article, this technology can help reduce microbial load on the surface of mushrooms, modulate internal physiological activities and improve the efficiency of processes such as drying or freeze-thawing. However, its commercial application still faces challenges related to the optimisation of equipment and treatment conditions.

Contents of the review article

The article provides a broad overview of the composition, postharvest changes and ultrasound applications in edible mushrooms. Its main sections are:

1. Introduction
   General context on the production, consumption, nutritional value and postharvest limitations of edible mushrooms.
2. Composition of mushrooms
   Covers the nutritional value of edible mushrooms and their main bioactive components.
3. Postharvest changes in edible mushrooms
   Analyses the main postharvest challenges related to energy metabolism, oxidative stress, microbiological deterioration, texture and colour.
4. Principle of ultrasound technology
   Explains the physical basis of ultrasound, its frequency ranges and the role of acoustic cavitation in its effects on foods.
5. Application of ultrasound in the preservation of edible mushrooms
   Summarises the use of ultrasound in drying, freeze-thawing and treatments aimed at preserving quality, reducing microbial load and modulating physiological activity.
6. Challenges and future prospects
   Addresses the remaining challenges for transferring this technology to industry, especially regarding the optimisation of equipment and treatment parameters.
7. Conclusion
   Summarises the potential of ultrasound to extend the shelf-life of edible mushrooms, delay quality deterioration, inhibit microbial activity and improve the efficiency of preservation processes.

Access to the full article

The review article presents ultrasound as a promising technology for the processing and postharvest preservation of edible mushrooms, although it stresses that further progress is still needed in equipment optimisation and the adaptation of treatments to commercial scale.

The full article is available in open access:

Source: Li S, Wang Y and Fan K. Ultrasound technology for edible mushrooms: A review of postharvest changes, applications and prospects. Food Chemistry: X. DOI: 10.1016/j.fochx.2026.104333.