Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality †
Abstract
:1. Introduction
2. Mushrooms as Food
2.1. Nutritional, Chemical, and Bioactive Properties
2.2. Mushroom Cultivation
Substrates for Mushroom Cultivation
2.3. Preserving Biodiversity and Ensuring Product Quality
- (i)
- They provide a solution by reducing the reliance on wild mushroom harvesting. Additionally, sustainable mushroom cultivation can help protect threatened and endangered mushroom species. By replicating the natural habitat and growth conditions of mushrooms, cultivators can contribute to their conservation while also meeting the demand for these unique culinary treasures.
- (ii)
- They have a direct impact on the quality of edible mushrooms. A controlled environment allows for consistent growth conditions, resulting in mushrooms that are free from contaminants, pests, and diseases. This quality control ensures that consumers receive safe and flavorful mushrooms, thereby enhancing their dining experience.
- (iii)
- They can improve the nutritional value of mushrooms. By optimizing growing conditions, cultivators can enhance the content of essential nutrients like vitamins, minerals, and antioxidants in the final products. This not only benefits consumers but also aligns with the global push for healthier food options [30,31,32,33].
3. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Saldanha, A.; Gomes, L.C.; Pinela, J.; Coimbra, M.A.; Barros, L.; Dias, M.I.; Pereira, C. Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality. Biol. Life Sci. Forum 2023, 27, 6. https://doi.org/10.3390/IECAG2023-14981
Saldanha A, Gomes LC, Pinela J, Coimbra MA, Barros L, Dias MI, Pereira C. Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality. Biology and Life Sciences Forum. 2023; 27(1):6. https://doi.org/10.3390/IECAG2023-14981
Chicago/Turabian StyleSaldanha, Ana, Leonardo Corrêa Gomes, José Pinela, Manuel A. Coimbra, Lillian Barros, Maria Inês Dias, and Carla Pereira. 2023. "Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality" Biology and Life Sciences Forum 27, no. 1: 6. https://doi.org/10.3390/IECAG2023-14981