The cultivation of edible mushrooms is increasing because of their widely recognized nutritional benefits. Advancements in cultivation techniques have facilitated large-scale mushroom production, meeting the growing consumer demand. This rise in cultivation has led to an increasingly urgent demand for advanced postharvest preservation methods to extend the shelf life of these mushrooms. The postharvest preservation of fresh edible mushrooms involves complex physiological changes and metabolic activities closely associated with gas composition, microbial presence, moisture content, ambient temperature, and enzymatic activity. Preserving edible mushrooms through various preservation strategies (physical, chemical, biological, and nanopackaging approaches) relies on regulating postharvest factors. Nanopackaging can preserve mushrooms' sensory and nutritional qualities due to the specific characteristics of nanomaterials, such as antimicrobial properties and gas/moisture barriers. Furthermore, the review explores current trends, fundamental mechanisms, and upcoming challenges in utilizing nanomaterials, particularly their capacity to enhance the “cell wall” integrity of edible mushrooms by regulating postharvest factors.

中文翻译：

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协同采后生理学和纳米包装用于食用蘑菇保鲜


食用蘑菇的种植量正在增加，因为它们具有广泛认可的营养价值。种植技术的进步促进了蘑菇的大规模生产，满足了不断增长的消费者需求。这种种植的增加导致对先进的采后保存方法的需求越来越迫切，以延长这些蘑菇的保质期。新鲜食用菌的采后保存涉及复杂的生理变化和代谢活动，与气体成分、微生物存在、水分含量、环境温度和酶活性密切相关。通过各种保存策略（物理、化学、生物和纳米包装方法）保存食用蘑菇依赖于调节采后因子。由于纳米材料的特定特性，例如抗菌特性和气体/湿气屏障，纳米包装可以保持蘑菇的感官和营养品质。此外，综述探讨了利用纳米材料的当前趋势、基本机制和即将到来的挑战，特别是它们通过调节采后因子来增强食用蘑菇“细胞壁”完整性的能力。