ReviewFood chemistry: X2026
Ultrasound technology for edible mushrooms: A review of postharvest changes, applications and prospects.
Review in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
3 authors.
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Abstract
Edible mushrooms, as a dietary source rich in nutrients and diverse bioactive compounds, are widely appreciated by consumers worldwide. However, their high moisture content and delicate epidermis make them highly susceptible to quality deterioration, leading to a decline in both commercial and edible value. To extend the shelf lifeB66 of edible mushrooms, postharvest preservation is essential. Nevertheless, conventional preservation methods alone are insufficient to meet the demand for environmentally friendly and sustainable practices. This paper analyzes the physiological changes in edible mushrooms after harvest, and summarizes the improvements in quality and efficiency achieved through ultrasound-assisted traditional methods. Additionally, the regulatory effects of direct ultrasound treatment on microbial load and physiological activity in edible mushrooms are discussed. Although the commercial application of ultrasound technology currently faces challenges related to equipment optimization, it holds great promise as an important tool in the processing of edible mushrooms.
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Registered trials
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