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<p>Oyster mushroom (<i>Pleurotus ostreatus</i>) is a nutritionally valuable edible fungus characterized by high moisture content and rapid postharvest deterioration, resulting in significant losses in quality and shelf stability. This review critically examines recent advances (2021–2026) in postharvest processing and preservation technologies, with particular emphasis on their effects on physicochemical transformations, nutritional stability, and structural integrity. The literature is categorized into four principal areas: drying technologies, preservation and packaging systems, value-added product development, and postharvest handling strategies. Advanced drying techniques, including freeze drying and hybrid microwave–infrared systems, are shown to enhance retention of phenolic compounds, antioxidant activity, and microstructural properties, although their application is constrained by high energy consumption and operational costs. Conventional methods such as hot-air and solar drying remain widely used but are associated with quality degradation, including shrinkage, enzymatic browning, and nutrient loss. Preservation approaches, including modified atmosphere packaging, vacuum storage, and edible coatings, effectively reduce respiration rate, microbial activity, and moisture migration, thereby extending shelf life while maintaining key physicochemical and sensory attributes. Emerging technologies—including smart packaging systems, IoT-enabled cold chain monitoring, CNN-based quality grading, YOLO-based defect detection, and transformer-based shelf-life prediction—are discussed in relation to real-time quality assessment and automated postharvest decision-making. Despite technological progress, challenges persist in process optimization, standardization of evaluation metrics, and industrial scalability. This review provides a comprehensive technological perspective on postharvest systems and highlights future research directions for improving quality retention and processing efficiency in mushroom-based food systems.</p>

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Postharvest processing and preservation of oyster mushroom (Pleurotus ostreatus): a review of physicochemical transformations, nutritional stability, and computational intelligence-based shelf-life enhancement

  • 期刊论文

  • 发表日期：

    2026年7月15日

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  • A. Athiraja,
  • Jagannathan Appavoo,
  • P. Muthuvel,
  • S. Marisargunam

摘要

Oyster mushroom (Pleurotus ostreatus) is a nutritionally valuable edible fungus characterized by high moisture content and rapid postharvest deterioration, resulting in significant losses in quality and shelf stability. This review critically examines recent advances (2021–2026) in postharvest processing and preservation technologies, with particular emphasis on their effects on physicochemical transformations, nutritional stability, and structural integrity. The literature is categorized into four principal areas: drying technologies, preservation and packaging systems, value-added product development, and postharvest handling strategies. Advanced drying techniques, including freeze drying and hybrid microwave–infrared systems, are shown to enhance retention of phenolic compounds, antioxidant activity, and microstructural properties, although their application is constrained by high energy consumption and operational costs. Conventional methods such as hot-air and solar drying remain widely used but are associated with quality degradation, including shrinkage, enzymatic browning, and nutrient loss. Preservation approaches, including modified atmosphere packaging, vacuum storage, and edible coatings, effectively reduce respiration rate, microbial activity, and moisture migration, thereby extending shelf life while maintaining key physicochemical and sensory attributes. Emerging technologies—including smart packaging systems, IoT-enabled cold chain monitoring, CNN-based quality grading, YOLO-based defect detection, and transformer-based shelf-life prediction—are discussed in relation to real-time quality assessment and automated postharvest decision-making. Despite technological progress, challenges persist in process optimization, standardization of evaluation metrics, and industrial scalability. This review provides a comprehensive technological perspective on postharvest systems and highlights future research directions for improving quality retention and processing efficiency in mushroom-based food systems.