Research Progress on Preservation Technology of Edible Fungi

食用菌富含蛋白质、多糖、维生素及矿物质等营养物质，除具有极高的营养价值，还表现出良好的保健功能，但其采后生理代谢旺盛，易因呼吸作用、蒸腾作用及微生物污染导致水分流失、褐变、软化及腐败变质，严重影响商品价值和食用安全性。目前，食用菌保鲜面临的主要问题包括：(1) 高水分含量(如鲜香菇含水量达90%)加剧生理劣变；(2) 褐变相关酶(如多酚氧化酶PPO)活性快速上升；(3) 微生物污染引发腐烂，尤其在高湿环境中更为显著。针对上述问题，现有保鲜技术主要包括三大类：物理保鲜、化学保鲜、生物保鲜。当前技术中，物理保鲜成熟但能耗高，化学保鲜高效但存在安全性争议，生物保鲜天然但需优化稳定性，而通过多技术耦合保鲜是未来发展的主要方向。Edible fungi are rich in nutrients such as proteins, polysaccharides, vitamins, and minerals, which not only possess extremely high nutritional value but also demonstrate significant health benefits. However, their vigorous postharvest physiological metabolism makes them highly susceptible to water loss, browning, softening, and spoilage due to respiration, transpiration, and microbial contamination, severely compromising both their commercial value and food safety. The main challenges in edible fungi preservation include: (1) High moisture content (e.g., fresh shiitake mushrooms contain ~90% water) accelerating physiological deterioration; (2) Rapid increase in activity of browning-related enzymes (e.g., polyphenol oxidase, PPO); (3) Microbial contamination causing decay, especially pronounced in high-humidity environments. To address these issues, existing preservation technologies primarily fall into three categories: physical, chemical, and biological preservation. Current physical methods are mature but energy-intensive; chemical methods are efficient but raise safety concerns; biological methods are natural but require enhanced stability. Multi-technology coupled preservation represents the main future development direction.