Deep processing and comprehensive utilisation of edible mushroom resources

Abstract

Edible 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.