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Review Article | Open Access

Sexual spores in edible mushroom: bioactive components, discharge mechanisms and effects on fruiting bodies quality

Yunting Lia, Yao Fenga, Yuling Shangb, Heran Xua, Rongrong Xiaa, Zhenshan Houa, Song Pana, Li Lia, Yuanyuan Biana, Jiayi Zhua, Zijian Wanga, Guang Xina( )
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Shenyang Agricultural University Library, Shenyang 110866, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Edible mushroom sexual spores have been gaining more interest due to their bioactive components and functions. Spore discharge (SD) is an important factor affecting the quality of edible mushrooms.In this review, the bioactive nutrients of sexual spores of edible mushrooms were summarized, the SD mechanism was described, and the relationship between postharvest SD and the quality of edible mushrooms was analyzed.Spores contain various bioactive nutrients that are beneficial to the human body. Mature mushrooms can actively discharge spores in a process affected by light, relative humidity, and temperature. During storage, the physiological metabolism of spore-bearing gill tissue is vigorous, promoting the release of postharvest spores and changing the nutritional value of fruiting bodies. The flavor of the fruiting bodies also varied significantly during SD. Edible mushroom sexual spores have the potential to become new raw materials for functional food and medical resources. Research on the effect of the mechanism of SD on the quality of edible mushrooms and the development of SD regulation technology may be a new trend in the quality control of edible mushrooms, which will promote the development of the edible mushroom industry.

Keywords

Edible mushroomSexual sporesBioactive componentDischarge mechanismPostharvest quality

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Food Science and Human Wellness
Volume 12 Issue 6,
November 2023
Pages 2111-2123
DOI: 10.1016/j.fshw.2023.03.014
Cite this article:
Li Y, Feng Y, Shang Y, et al. Sexual spores in edible mushroom: bioactive components, discharge mechanisms and effects on fruiting bodies quality. Food Science and Human Wellness, 2023, 12(6): 2111-2123. https://doi.org/10.1016/j.fshw.2023.03.014

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Received: 10 June 2022
Revised: 30 June 2022
Accepted: 28 July 2022
Published: 04 April 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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