Affiliation:
1. School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
2. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
3. Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650500 China
Abstract
SummaryEdible mushrooms have become an important global ingredient due to their rich nutrients and delicious taste. However, their high moisture content, abundant bioactive components and susceptibility to microbial contamination led to a relatively short shelf‐life. Therefore, extensive research on the active ingredients, bioactivity and preservation techniques of mushrooms is crucial for enhancing the rapid development and increasing acceptance of the mushroom industry. Furthermore, the comprehensive utilisation of by‐products from mushroom processing and the diversified development of mushroom products are important means to increase the added value of the mushroom industry. Therefore, through the aforementioned research, the sustainable and healthy development of the mushroom industry can be promoted.