Evaluation of traditional and new methods to improve mushroom postharvest

Mushrooms are highly perishable commodities due to their high moisture content and enzymatic activity, necessitating efficient postharvest preservation strategies.

This study comprehensively evaluates traditional methods such as drying, canning, and refrigeration alongside contemporary technologies, including

• ultrasound-assisted immersion freezing, 
• non-thermal plasma treatment, 
• antimicrobial surface decontamination, and 
• advanced packaging systems.

Additionally, the antioxidant ergothioneine (EGT) was explored for its cytoprotective and anti-browning properties. 

Button mushrooms (Agaricus bisporus) were subjected to ultrasound treatments at different power intensities and stored under modified atmosphere packaging (MAP).

Quality metrics such as weight loss, texture, pH, soluble solids, and color changes were analyzed.

Application of EGT significantly reduced browning and improved postharvest stability.

ntegrating multiple preservation technologies demonstrated synergistic effects in prolonging mushroom shelf life under commercial conditions.

Introduction

Button mushrooms (Agaricus bisporus) are among the most widely cultivated and consumed mushrooms worldwide due to their culinary versatility and rich nutritional profile.

They are a source of essential nutrients, such as B vitamins, dietary fiber, minerals, and bioactive compounds like ergothioneine (EGT), which have been linked to numerous health benefits [1-2].

Despite their popularity, mushrooms exhibit a short postharvest shelf life due to their high respiration rate, delicate tissue structure, and susceptibility to enzymatic browning and microbial spoilage [3-4].

Traditional preservation approaches such as drying, canning, and cold storage have been widely used to extend the shelf life of mushrooms. These methods can reduce microbial growth and moisture content but often compromise the sensory and nutritional qualities of mushrooms [5-6].

While effective in slowing deterioration, these methods alone are insufficient to preserve the fresh-like attributes over extended periods. Therefore, there is a growing demand for advanced preservation strategies that are efficient, cost-effective, and capable of maintaining product integrity.

Non thermal technologies

Emerging non-thermal technologies, including ultrasound-assisted freezing, pulsed electric fields, plasma treatment, and modified atmosphere packaging (MAP), have gained attention in recent years for their potential in postharvest applications [9-11].

Ultrasound-assisted freezing can enhance the freezing rate, resulting in smaller ice crystals and less cellular damage, while MAP can regulate oxygen and carbon dioxide levels to reduce respiration and oxidative browning. These technologies, when combined, offer promising solutions for enhancing the postharvest stability of mushrooms [12-13].

The antioxidant ergothioneine

Ergothioneine, a unique thiol-containing antioxidant naturally synthesized by fungi and bacteria, is highly stable under oxidative conditions and offers protective effects against oxidative stress and cell damage [14-15].

Although it has been studied in the context of meat and seafood products, its application in mushroom preservation is relatively new.

Recent evidence suggests that EGT treatment can inhibit polyphenol oxidase activity, reduce browning, and maintain textural and color quality in postharvest mushrooms[16-17]. This review explores the synergistic use of EGT, MAP, and ultrasound freezing to develop an integrated strategy for shelf life extension in button mushrooms.

Sources

Postharvest Innovations in Mushroom Shelf life Enhancement
S.K. Priya, Nandhakumar S.K., Aditya, Ashok Kumar Koshariya, Janardhan Namdeo Nehul & Yagyavalkya Sharma
Plant Science Review
DOI: https://doi.org/10.51470/PSR.2025.06.01.18
https://psr.crcjournals.org/postharvest-innovations-in-mushroom-shelf-life-enhancement/

Picture, Pixabay