Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and phenolic compounds. However, mushrooms very perishable food the implementation preservation methods is essential to extend their shelf-life. The for can be classified into three categories: thermal (drying/freezing), chemical (edible coatings, films washing solutions) physical (packing, irradiation, pulsed electric field ultrasound) processes. These processes change nutritional value bioactive properties this commodity. goal review critically update discuss existing information about effect postharvest on edible mushrooms. Drying, especially when high temperatures applied, cause degradation polysaccharides, proteins flavour Freezing one best mushrooms’ shelf life but loss vitamins. Edible coatings improve total sugar, ascorbic acid compounds during storage period. Washing solutions decrease amino acids content. Gamma electron-beam irradiation unsaturated fatty content, whereas UV-B significantly increases vitamin D there still limited impact processes, packaging, ultrasound composition mushrooms, opening research opportunities future. This presents technological economic alternatives that may support mushroom processing industries obtain value-added related products.