Advances in Postharvest Storage and Preservation Strategies for Pleurotus eryngii
Yuxi Guo, Xuefeng Chen, Pin Gong, Ruotong Wang, Zhuoya Qi, Zhenfang Deng, Aoyang Han, Hui Long, Jiating Wang, Wenbo Yao, Wenjuan Yang, Jing Wang, Nan Li
Abstract
The king oyster mushroom (Pleurotus eryngii) is a delicious edible mushroom that is highly prized for its unique flavor and excellent medicinal properties. Its enzymes, phenolic compounds and reactive oxygen species are the keys to its browning and aging and result in its loss of nutrition and flavor. However, there is a lack of reviews on the preservation of Pl. eryngii to summarize and compare different storage and preservation methods. This paper reviews postharvest preservation techniques, including physical and chemical methods, to better understand the mechanisms of browning and the storage effects of different preservation methods, extend the storage life of mushrooms and present future perspectives on technical aspects in the storage and preservation of Pl. eryngii. This will provide important research directions for the processing and product development of this mushroom.