Nutritional and post-harvest quality preservation of mushrooms: A review
Ebha Dawadi, Prem Bahadur Magar, Sagar Bhandari, Subash Subedı, Suraj Shrestha, Jiban Shrestha
Abstract
, apple peel powder, carboxymethyl cellulose, lecithin, and tartaric acid, modified atmosphere packages, and use of high-quality packaging materials like polypropylene. Mushrooms can be kept fresher for longer by steeping and canning. Researchers, farmers, and academics interested in mushroom cultivation and its product diversification could benefit from this review.
Topics & Concepts
Food sciencePostharvestShelf lifeCitric acidMushroomChemistryHorticultureBiologyFungal Biology and ApplicationsPolysaccharides and Plant Cell WallsPhytochemicals and Antioxidant Activities