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Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

2024-05-09Recensão Acesso aberto
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dc.contributor.authorSilva, Mafalda
dc.contributor.authorRamos, Ana Cristina
dc.contributor.authorLidon, Fernando J.
dc.contributor.authorReboredo, Fernando H.
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.institutionDCT - Departamento de Ciências da Terra
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2024-09-23T22:21:50Z
dc.date.available2024-09-23T22:21:50Z
dc.date.issued2024-05-09
dc.descriptionPublisher Copyright: © 2024 by the authors.
dc.description.abstractMushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent27
dc.format.extent2172302
dc.identifier.doi10.3390/foods13101464
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 99777025
dc.identifier.otherPURE UUID: 32349ec0-e602-44dd-9ebe-6f64425510d1
dc.identifier.otherScopus: 85194045862
dc.identifier.otherWOS: 001233148900001
dc.identifier.otherPubMed: 38790763
dc.identifier.otherPubMedCentral: PMC11120248
dc.identifier.urihttp://hdl.handle.net/10362/172269
dc.identifier.urlhttps://www.scopus.com/pages/publications/85194045862
dc.language.isoeng
dc.peerreviewedyes
dc.relationFunding Information: info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
dc.subjectedible mushrooms
dc.subjectPleurotus ostreatus
dc.subjectvalorization of residues
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.subjectSDG 8 - Decent Work and Economic Growth
dc.subjectSDG 9 - Industry, Innovation, and Infrastructure
dc.subjectSDG 12 - Responsible Consumption and Production
dc.titlePre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approachen
dc.typereview
degois.publication.issue10
degois.publication.titleFoods
degois.publication.volume13
dspace.entity.typePublication
rcaap.rightsopenAccess

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