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Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities
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Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 15919

Special Issue Editors

Dr. Demei Meng

E-Mail Website
Guest Editor
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Interests: postharvest physiology and molecular biology of edible fungi; storage and preservation of agricultural products such as edible fungi, fruits, and vegetables; functional protein and peptide chemistry
Dr. Fansheng Cheng

E-Mail Website
Guest Editor
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Interests: postharvest physiology and storage; circulation technology development of fruit and vegetable fungi; fresh food processing and comprehensive utilization; food biotechnology; grape and wine engineering

Special Issue Information

Dear Colleagues,

Edible fungi have constituted an integral component of the human diet for millennia, offering not only a rich source of nutrients but also a distinctive array of flavors and textures. Edible fungi, including mushrooms, truffles, and other species, are highly esteemed for their nutritional value, medicinal properties, and culinary applications. However, their perishable nature necessitates the development of effective processing and preservation techniques to maintain their quality and extend their shelf life. Furthermore, disease occurrence in edible fungi can result in considerable economic losses and a decline in quality, thereby emphasizing the necessity of disease control during storage. In addition to their culinary applications, many edible fungi exhibit potential bioactivities that could be exploited for health benefits. The objective of this Special Issue is to provide a comprehensive overview of the latest developments in the processing, storage preservation, disease control, and potential bioactivities of edible fungi. We hope that the knowledge shared in this Special Issue will contribute to improved practices in the fungal industry and facilitate the realization of the full potential of edible fungi for human well-being.

Aim:

The aim of this Special Issue is to collate original research articles and reviews that contribute to our understanding of the following aspects of edible fungi:

  1. Processing Techniques: What are the current and innovative methods used to process edible fungi to preserve their nutritional value and sensory qualities? How do these techniques affect the final product?
  2. Storage Preservation: What are the best practices for storing edible fungi to ensure longevity and prevent spoilage? How do storage conditions affect the quality and safety of fungi?
  3. Disease Control: What strategies are effective in preventing and managing diseases in edible fungi during storage and transportation? How do these strategies affect the quality of fungi and control their diseases?
  4. Potential Bioactivities: What are the known and potential bioactivities of edible fungi? How can these properties be utilized for health benefits or industrial applications?

Scope:

We invite submissions covering, but not limited to, the following topics:

  • Novel processing techniques for edible fungi and their impact on the nutritional and sensory attributes;
  • Methods of storage preservation and their efficacy in maintaining the quality of edible fungi;
  • Disease management strategies for edible fungi during storage and transportation;
  • Identification and characterization of bioactive compounds in edible fungi;
  • The role of edible fungi in promoting health and preventing disease;
  • Industrial applications of bioactive compounds derived from edible fungi.

Dr. Demei Meng
Dr. Fansheng Cheng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • edible fungi
  • mushroom
  • storage
  • processing
  • disease
  • bioactive substances

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Published Papers (8 papers)

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Research

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13 pages, 4500 KiB  
Article
(1→3)-α-d-Glucan from the Pink Oyster Mushroom (Pleurotus djamor): Structural Features
by Paulina Adamczyk, Iwona Komaniecka, Marek Siwulski, Kamila Wlizło, Adam Junka, Artur Nowak, Dariusz Kowalczyk, Adam Waśko, Jolanta Lisiecka, Michał Grzymajło and Adrian Wiater
Foods 2025, 14(7), 1272; https://doi.org/10.3390/foods14071272 - 5 Apr 2025
Viewed by 650
Abstract
(1→3)-α-d-Glucan is an important component of the cell wall of most fungi. The polymer has many applications, including as a therapeutic agent in the prevention or treatment of various diseases, as well as a heavy metal sorbent and a component of [...] Read more.
(1→3)-α-d-Glucan is an important component of the cell wall of most fungi. The polymer has many applications, including as a therapeutic agent in the prevention or treatment of various diseases, as well as a heavy metal sorbent and a component of new materials used in the plastics industry. The presence of (1→3)-α-d-glucan (water-insoluble, alkali-soluble polysaccharide) in the cell wall of Pleurotus djamor (pink oyster mushroom) was confirmed using specific fluorophore-labeled antibodies. Therefore, the water-insoluble fraction (WI-ASF) of P. djamor B123 fruiting bodies was isolated by alkaline extraction and used for further analyses. The structural features of the WI-ASF were determined by composition analysis, linkage analysis, Fourier transform infrared and Raman spectroscopy, 1H and 13C nuclear magnetic resonance spectroscopy, scanning electron microscopy, as well as viscosity, specific rotation, and gel permeation chromatography. These studies revealed the presence of glucose units linked by α-glycosidic bonds and scanty amounts of mannose and xylose. Furthermore, methylation analysis of WI-ASF demonstrated that the (1→3)-linked glucopyranose (Glcp) is the primary moiety (86.4%) of the polymer, while the 3,4- and 3,6-substituted hexoses are the branching residues of the glucan. The results of chemical and spectroscopic investigations indicated that the analyzed WI-ASF is a (1→3)-linked α-d-glucan type with a molecular weight of 552 kDa. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
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13 pages, 908 KiB  
Article
Effects of Consuming Pulsed UV Light-Treated Pleurotus citrinopileatus on Vitamin D Nutritional Status in Healthy Adults
by Chih-Ching Hsu, Chiao-Ming Chen, Yu-Ming Ju, Yu-Ching Wu, Huei-Mei Hsieh, Shu-Hui Yang, Chien-Tien Su, Te-Chao Fang, Widiastuti Setyaningsih and Sing-Chung Li
Foods 2025, 14(2), 259; https://doi.org/10.3390/foods14020259 - 15 Jan 2025
Cited by 2 | Viewed by 1096
Abstract
Vitamin D, essential for growth and health, is often deficient in Taiwan despite abundant sunlight. Plant-derived vitamin D2 (ergocalciferol) is bioavailable, environmentally friendly, and cost-effective. This study evaluated the efficacy of enhancing Pleurotus citrinopileatus (PC) mushrooms’ vitamin D2 content through pulsed [...] Read more.
Vitamin D, essential for growth and health, is often deficient in Taiwan despite abundant sunlight. Plant-derived vitamin D2 (ergocalciferol) is bioavailable, environmentally friendly, and cost-effective. This study evaluated the efficacy of enhancing Pleurotus citrinopileatus (PC) mushrooms’ vitamin D2 content through pulsed ultraviolet (PUV) light and its impact on vitamin D status in humans. In a four-week randomized parallel trial, 36 healthy participants were assigned to three groups: a control group, a group consuming 10 g/day PUV-treated PC (PC-10 g), and a group consuming 100 g/day PUV-treated PC (PC-100 g). Blood samples collected pre- and post-intervention measured serum 25(OH)D2, 25(OH)D3, and biochemical parameters. After four weeks, serum 25(OH)D2 levels significantly increased in the PC-10 g group (1.47 ± 1.42 ng/mL to 9.50 ± 7.10 ng/mL, p = 0.001) and in the PC-100 g group (1.94 ± 2.15 ng/mL to 21.82 ± 16.75 ng/mL, p = 0.002), showing a 10.2-fold rise. The PC-100 g group also experienced a 37.6% reduction in serum intact parathyroid hormone (I-PTH) levels (26.26 ± 9.84 pg/mL to 16.38 ± 5.53 pg/mL). No adverse effects were reported. PUV-treated PC mushrooms significantly increase serum 25(OH)D2 levels and reduce I-PTH, particularly at higher doses. These findings underscore the potential of vitamin-D-enriched PC as a sustainable, fungi-derived food source for addressing vitamin D deficiency. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
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19 pages, 4459 KiB  
Article
Carvacrol Effectively Inhibits Pseudomonas tolaasii In Vitro and Induces Resistance to Brown Blotch Disease in Postharvest Agaricus bisporus
by Lei Zhang, Rui Song, Zixuan Shi, Shuai Yuan, Lu Jiao, Mengsha Ma, Xing Wang, Lin Chen, Xia Liu and Demei Meng
Foods 2024, 13(22), 3689; https://doi.org/10.3390/foods13223689 - 19 Nov 2024
Viewed by 914
Abstract
Carvacrol (CAR), a naturally occurring phenolic monoterpene compound, has recently received attention for its potential use in food preservation. However, whether it is effective in controlling brown blotch disease caused by Pseudomonas tolaasii in edible mushrooms is unknown. The results of this study [...] Read more.
Carvacrol (CAR), a naturally occurring phenolic monoterpene compound, has recently received attention for its potential use in food preservation. However, whether it is effective in controlling brown blotch disease caused by Pseudomonas tolaasii in edible mushrooms is unknown. The results of this study showed that CAR effectively inhibits and kills P. tolaasii in vitro by disrupting cell membrane integrity and causing the leakage of cellular components. Intracellular proteins and the DNA of P. tolaasii may not be the targets of CAR. CAR fumigation at a concentration as low as 20 μmol L−1 CAR effectively inhibited P. tolaasii-caused brown blotch disease in Agaricus bisporus, accompanied by a decrease in polyphenol oxidase activation, melanin production, and malondialdehyde accumulation. CAR treatment also significantly increased the activities of β-1,4-N-acetyl-glucosaminnidase, three antioxidant enzymes, and phenylpropanoid pathway-related enzymes, as well as promoting the accumulation of phenolic, flavonoid, and lignin substances in mushrooms, thereby inducing the resistance of mushrooms to the disease. These results demonstrate the potential application of carvacrol to control bacterial disease in A. bisporus mushrooms. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
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14 pages, 6152 KiB  
Article
Effect of High CO2 Controlled Atmosphere Storage on Postharvest Quality of Button Mushroom (Agaricus bisporus)
by Yuxian Yang, Ouyang Jia, Yunzhi Li, Bing Feng, Mingchang Chang, Junlong Meng and Bing Deng
Foods 2024, 13(21), 3486; https://doi.org/10.3390/foods13213486 - 30 Oct 2024
Cited by 1 | Viewed by 1322
Abstract
The Agaricus bisporus (Button mushroom) stands out as one of the most prolific edible fungi which offers robust flavor and nutrition. Nonetheless, this mushroom contains high moisture levels and intense respiration. Without appropriate postharvest preservation techniques, the button mushroom readily experiences browning and [...] Read more.
The Agaricus bisporus (Button mushroom) stands out as one of the most prolific edible fungi which offers robust flavor and nutrition. Nonetheless, this mushroom contains high moisture levels and intense respiration. Without appropriate postharvest preservation techniques, the button mushroom readily experiences browning and senescence. To ensure optimum quality, prompt cooling and appropriate storage conditions are essential. This present research investigated the postharvest quality of button mushrooms stored in a controlled atmosphere (CA) with different initial gas compositions. The findings revealed that button mushrooms in the CA group demonstrated considerable enhancements in appearance and overall quality, effectively delaying browning and senescence compared to those in the control group. The optimal gas composition is 1–3% O2 and 15–17% CO2 (CAII), which effectively inhibited the expression of polyphenol oxidase (PPO)- and lactase (LAC)-related genes in the button mushroom, maintaining a high L* value. Furthermore, the application of 1–3% O2 and 15–17% CO2 (CAII) not only preserved visual quality but also extended the postharvest shelf life of the button mushroom by minimizing metabolic activities that contribute to senescence. Moreover, 1–3% O2 and 15–17% CO2 (CAII) storage also reduced the expression levels of genes associated with ethylene synthesis, which is reflected in the gradual decrease in cell membrane permeability. Consequently, this research underscores the critical importance of controlled atmosphere storage in improving the marketability and sustainability of this widely consumed mushroom. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
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17 pages, 2720 KiB  
Article
The Effect of Cold Plasma Treatment on the Storage Stability of Mushrooms (Agaricus bisporus)
by Yalong Guo, Shuqiong Xia, Chong Shi, Ning Ma, Fei Pei, Wenjian Yang, Qiuhui Hu, Benard Muinde Kimatu and Donglu Fang
Foods 2024, 13(21), 3393; https://doi.org/10.3390/foods13213393 - 25 Oct 2024
Cited by 1 | Viewed by 1510
Abstract
Postharvest Agaricus bisporus is susceptible to browning, water loss, and microbial infection. In order to extend its shelf life, cold plasma technology was used to treat and evaluate A. bisporus. Firstly, according to the results of a single factor test and response [...] Read more.
Postharvest Agaricus bisporus is susceptible to browning, water loss, and microbial infection. In order to extend its shelf life, cold plasma technology was used to treat and evaluate A. bisporus. Firstly, according to the results of a single factor test and response surface analysis, the optimal conditions for cold plasma treatment were determined as a voltage of 95 kV, a frequency of 130 Hz, and a processing time of 10 min. Secondly, storage experiments were carried out using the optimized cold plasma treatment. The results showed that the cold plasma treatment in the packaging significantly reduced the total viable count in A. bisporus by approximately 16.5%, maintained a browning degree at 26.9% lower than that of the control group, and a hardness at 25.6% higher than that of the control group. In addition, the cold plasma treatment also helped to preserve the vitamin C and total protein content of A. bisporus. In conclusion, cold plasma treatment showed great potential in enhancing the postharvest quality of fresh A. bisporus. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
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16 pages, 15083 KiB  
Article
Genome Sequencing of Three Pathogenic Fungi Provides Insights into the Evolution and Pathogenic Mechanisms of the Cobweb Disease on Cultivated Mushrooms
by Yufei Lan, Qianqian Cong, Qingwei Yu, Lin Liu, Xiao Cui, Xiumei Li, Qiao Wang, Shuting Yang, Hao Yu and Yi Kong
Foods 2024, 13(17), 2779; https://doi.org/10.3390/foods13172779 - 30 Aug 2024
Cited by 2 | Viewed by 1642
Abstract
Fungal diseases not only reduce the yield of edible mushrooms but also pose potential threats to the preservation and quality of harvested mushrooms. Cobweb disease, caused primarily by fungal pathogens from the Hypocreaceae family, is one of the most significant diseases affecting edible [...] Read more.
Fungal diseases not only reduce the yield of edible mushrooms but also pose potential threats to the preservation and quality of harvested mushrooms. Cobweb disease, caused primarily by fungal pathogens from the Hypocreaceae family, is one of the most significant diseases affecting edible mushrooms. Deciphering the genomes of these pathogens will help unravel the molecular basis of their evolution and identify genes responsible for pathogenicity. Here, we present high-quality genome sequences of three cobweb disease fungi: Hypomyces aurantius Cb-Fv, Cladobotryum mycophilum CB-Ab, and Cladobotryum protrusum CB-Mi, isolated from Flammulina velutipes, Agaricus bisporus, and Morchella importuna, respectively. The assembled genomes of H. aurantius, C. mycophilum, and C. protrusum are 33.19 Mb, 39.83 Mb, and 38.10 Mb, respectively. This is the first report of the genome of H. aurantius. Phylogenetic analysis revealed that cobweb disease pathogens are closely related and diverged approximately 17.51 million years ago. CAZymes (mainly chitinases, glucan endo-1,3-beta-glucosidases, and secondary metabolite synthases), proteases, KP3 killer proteins, lipases, and hydrophobins were found to be conserved and strongly associated with pathogenicity, virulence, and adaptation in the three cobweb pathogens. This study provides insights into the genome structure, genome organization, and pathogenicity of these three cobweb disease fungi, which will be a valuable resource for comparative genomics studies of cobweb pathogens and will help control this disease, thereby enhancing mushroom quality. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
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16 pages, 2235 KiB  
Article
Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties
by Wenliang Wang, Shuang Yang, Lihong Wang, Furong Hou, Shasha Song, Yansheng Wang, Zhiqing Gong and Fengjuan Jia
Foods 2024, 13(17), 2764; https://doi.org/10.3390/foods13172764 - 30 Aug 2024
Cited by 1 | Viewed by 1240
Abstract
Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-SDF) into wheat flour during the production of dried noodles, delving into the impact of different addition ratios of Fv-SDF on both dough processing characteristics and the quality of the micro-fermented [...] Read more.
Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-SDF) into wheat flour during the production of dried noodles, delving into the impact of different addition ratios of Fv-SDF on both dough processing characteristics and the quality of the micro-fermented dried noodles. The viscometric and thermodynamic analyses revealed that Fv-SDF notably improved the thermal stability of the mix powder, reduced viscosity, and delayed starch aging. Additionally, Fv-SDF elevated the gelatinization temperature and enthalpy value of the blend. Farinograph Properties and dynamic rheology properties further indicated that Fv-SDF improved dough formation time, stability time, powder quality index, and viscoelasticity. Notably, at a 10% Fv-SDF addition, the noodles achieved the highest sensory score (92) and water absorption rate (148%), while maintaining a lower dry matter loss rate (5.2%) and optimal cooking time (142 s). Gas chromatography-ion mobility spectrometry (GC-IMS) analysis showed that 67 volatile substances were detected, and the contents of furfural, 1-hydroxy-2-acetone, propionic acid, and 3-methylbutyraldehyde were higher in the Fv-SDF 10% group. These 10% Fv-SDF micro-fermented noodles were not only nutritionally enhanced, but also had a unique flavor. This study provides a valuable theoretical basis for the industrial application of F. velutipes and the development of high-quality dried noodles rich in Fv-SDF. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
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Review

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22 pages, 1990 KiB  
Review
Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products
by Akruti Singh, Ramesh Kumar Saini, Amit Kumar, Prince Chawla and Ravinder Kaushik
Foods 2025, 14(5), 741; https://doi.org/10.3390/foods14050741 - 22 Feb 2025
Cited by 2 | Viewed by 5939
Abstract
Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D2, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids [...] Read more.
Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D2, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), terpenes, sterols, and β-glucans. Edible mushroom varieties such as Hericium erinaceus, Ganoderma sp., and Lentinula edodes are recognized as functional foods due to their remarkable potential for disease prevention and promotion of overall health and well-being. These varieties have antioxidants, anti-inflammatory, cytoprotective, cholesterol-lowering, antidiabetic, antimicrobial, and anticancer properties, as well as controlling blood pressure, being an immunity booster, and strengthening bone properties. In addition, they contain essential non-digestible oligosaccharides (NDOs) and ergothioneine, a potential substrate for gut microflora. Supplementing our daily meals with those can add value to our food, providing health benefits. Novel edible mushrooms are being investigated to explore their bioactive substances and their therapeutic properties, to benefit human health. The scientific community (mycologists) is currently studying the prospects for unlocking the full health advantages of mushrooms. This review aims to promote knowledge of mushroom culturing conditions, their nutritional potential, and the value-added products of 11 varieties. Full article
(This article belongs to the Special Issue Edible Fungi: Processing, Storage Preservation, Disease Control, and Potential Bioactivities)
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