Food and Fermentation Industries >

2023 , Vol. 49 >Issue 24: 312 - 320

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033653

Advance in physical and chemical preservation methods and mechanism of Morchella esculenta

  • GONG Pin ,
  • WANG Jiating ,
  • LONG Hui ,
  • QI Zhuoya ,
  • WANG Ruotong ,
  • DENG Zhenfang ,
  • GUO Yuxi ,
  • YAO Wenbo ,
  • CHEN Xuefeng
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  • (School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi′an 710021, China)

Received date: 2022-09-15

  Revised date: 2022-11-13

  Online published: 2024-01-17

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Abstract

The morel mushroom (Morchella esculenta) is widely grown in China and is highly prized for its unique flavor and edible and medicinal value. However, due to their brittle texture and high water content, they are prone to browning and softening, resulting in a loss of nutrition and flavor. This paper reviewed the progress of research on physical and chemical methods and their mechanisms for post-harvest preservation of morel mushrooms at home and abroad, to provide a better reference for the development of green and safe preservation techniques for morel mushrooms.

Key words： morel mushroom (Morchella esculenta); physical preservation methods; chemical preservation methods; mechanism; research progress

Cite this article

GONG Pin , WANG Jiating , LONG Hui , QI Zhuoya , WANG Ruotong , DENG Zhenfang , GUO Yuxi , YAO Wenbo , CHEN Xuefeng . Advance in physical and chemical preservation methods and mechanism of Morchella esculenta[J]. Food and Fermentation Industries, 2023 , 49(24) : 312 -320 . DOI: 10.13995/j.cnki.11-1802/ts.033653

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