Komal Chauhan, Professor, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana
Edible mushrooms have become increasingly sought-after globally, necessitating effective preservation methods to mitigate quality loss and extend post-harvest stability. This review aims to analyse the development and innovative trends in preservation technologies. This article outlines the impact of chemical processing (such as washing, electrolysed water, ozone, and coatings), physical treatments (including nonthermal plasma, packaging, and latent thermal storage), and emerging applications (pulsed electric field and ultrasound) on fresh mushroom quality while assessing their efficacy in prolonging shelf-life. Optimisation of preservation technologies and dynamic quality assessment are crucial for ensuring mushroom quality control. Additionally, it exhibits the application of artificial intelligence and big data analytics as emerging evaluation techniques to simulate mushroom behaviour during storage for predicting shelf life. Let’s delve into how the shelf life of mushrooms without reducing its quality can be achieved, while enhancing the efficiency of storage and transportation operations.
Mushrooms have evolved into a vital component of human diets, serving both culinary and medicinal purposes for centuries. Their allure stems from their appealing taste, aroma, and rich nutritional profile, boasting high-quality proteins, vitamins, minerals, unsaturated fatty acids, and dietary fibres, all packed into a low-calorie package. In recent times, global
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