169
medium for pure brood stocks of shiitake rice wastewater has been used. The composition of rice wastewater is known to be similar to PDA. The basic culturing of
shiitake mycelium requires carbon sources such as glucose, sucrose, and lignocellulose along with ammonium chloride to grow (Hoa and Wang 2015; Setiati et al.
2019). The addition of Cu, Zn, or Se to produce media enhanced the antiinflammatory potential of L. edodes mycelial extract, thus indicating its potential as
a natural anti-inflammatory dietary supplement (Muszyńska et al. 2019). The optimum growth temperature of spawn is 25–28 °C, 80–85% humidity, diffused light,
and ventilation for 80–90 days. Shiitake can be on a sterilized mixture of sawdust
and wood chips. The total cultivation time is of 110–120 days. The shelf-life of
mushroom is 2–3 days at 25–30 °C and 10–12 days at 4 °C. In India, the natural
growth includes temperature between 20 and 25 °C. All year-round cultivation can
be done in Chikmagalur; Coonoor; Ooty; Kodagu; Kodaikanal; northeastern states
of Manipur, Mizoram, Meghalaya, and Nagaland; and part of Himachal Pradesh and
Arunachal Pradesh, whereas seasonal cultivation is performed in other parts of the
country. During harvesting, fruiting bodies are brown in color and stalks are white.
It is marketed either as fresh or dry or as mushroom powder, whereas the residual
mushroom-growing substrate is an excellent organic manure.
Since the mushrooms are having a limited shelf-life depending upon the storage
conditions, then their nutritional quality starts deteriorating (Jiang et al. 2014).
Enhancing shelf-life of shiitake can be valuable due to high demands in several
countries (Gavahian et al. 2019a, b). Efforts have been made from time to time to
increase its shelf-life. For example, use of plasma gas and plasma-activated water
has been found an attractive method for deactivating microbial spoilage without
affecting the physical sensory and nutritional aspects of the mushroom (Gavahian
et al. 2019a, b; Pankaj et al. 2017). Drying using hot air or microwave or vacuum
and a combination of microwave vacuum have been tested. All of the methods led
to a significant increase in total free amino acid contents and sulfur compounds. Hot
air and vacuum drying was found to increase vitamin B12 in dried mushrooms,
whereas microwave vacuum-assisted drying maintained high amounts of active
amino acids related to taste, enhanced nutrient retention, as well as color (Tian et al.
2016). The microwave and a combination of microwave vacuum drying resulted in
the highest and lowest amount of volatile compounds, respectively. Further, morphological examinations such as maintenance of uniform honeycomb network,
quality of dried product, and volatile compounds and microwave vacuum drying
methods have been tested (Tian et al. 2016). The other methods of active constituent’s extraction such as ultrasound-assisted, pulsed electric field, supercritical fluid,
and ultrahigh pressure-assisted methods have been used. These methods are energy
efficient and environmental friendly (Sun et al. 2019). The preservative effects of
plasma-activated water for enhancing the shelf-life of Agaricus bisporus have been
tested (Xu et al. 2016). The cold plasma is also considered as a potential alternate in
comparison with conventional preservation-based techniques (Gavahian et al. 2018;
Potluri et al. 2018). It is mainly due to the production of chemically active molecules such as reactive oxygen species (ROS) in the plasma gas and PAW-based
methods (Gavahian et al. 2018; Gavahian and Cullen 2019; Gavahian and
Khaneghah 2019).
10 Recent Developments in Shiitake Mushrooms and Their Nutraceutical Importance
medium for pure brood stocks of shiitake rice wastewater has been used. The composition of rice wastewater is known to be similar to PDA. The basic culturing of
shiitake mycelium requires carbon sources such as glucose, sucrose, and lignocellulose along with ammonium chloride to grow (Hoa and Wang 2015; Setiati et al.
2019). The addition of Cu, Zn, or Se to produce media enhanced the antiinflammatory potential of L. edodes mycelial extract, thus indicating its potential as
a natural anti-inflammatory dietary supplement (Muszyńska et al. 2019). The optimum growth temperature of spawn is 25–28 °C, 80–85% humidity, diffused light,
and ventilation for 80–90 days. Shiitake can be on a sterilized mixture of sawdust
and wood chips. The total cultivation time is of 110–120 days. The shelf-life of
mushroom is 2–3 days at 25–30 °C and 10–12 days at 4 °C. In India, the natural
growth includes temperature between 20 and 25 °C. All year-round cultivation can
be done in Chikmagalur; Coonoor; Ooty; Kodagu; Kodaikanal; northeastern states
of Manipur, Mizoram, Meghalaya, and Nagaland; and part of Himachal Pradesh and
Arunachal Pradesh, whereas seasonal cultivation is performed in other parts of the
country. During harvesting, fruiting bodies are brown in color and stalks are white.
It is marketed either as fresh or dry or as mushroom powder, whereas the residual
mushroom-growing substrate is an excellent organic manure.
Since the mushrooms are having a limited shelf-life depending upon the storage
conditions, then their nutritional quality starts deteriorating (Jiang et al. 2014).
Enhancing shelf-life of shiitake can be valuable due to high demands in several
countries (Gavahian et al. 2019a, b). Efforts have been made from time to time to
increase its shelf-life. For example, use of plasma gas and plasma-activated water
has been found an attractive method for deactivating microbial spoilage without
affecting the physical sensory and nutritional aspects of the mushroom (Gavahian
et al. 2019a, b; Pankaj et al. 2017). Drying using hot air or microwave or vacuum
and a combination of microwave vacuum have been tested. All of the methods led
to a significant increase in total free amino acid contents and sulfur compounds. Hot
air and vacuum drying was found to increase vitamin B12 in dried mushrooms,
whereas microwave vacuum-assisted drying maintained high amounts of active
amino acids related to taste, enhanced nutrient retention, as well as color (Tian et al.
2016). The microwave and a combination of microwave vacuum drying resulted in
the highest and lowest amount of volatile compounds, respectively. Further, morphological examinations such as maintenance of uniform honeycomb network,
quality of dried product, and volatile compounds and microwave vacuum drying
methods have been tested (Tian et al. 2016). The other methods of active constituent’s extraction such as ultrasound-assisted, pulsed electric field, supercritical fluid,
and ultrahigh pressure-assisted methods have been used. These methods are energy
efficient and environmental friendly (Sun et al. 2019). The preservative effects of
plasma-activated water for enhancing the shelf-life of Agaricus bisporus have been
tested (Xu et al. 2016). The cold plasma is also considered as a potential alternate in
comparison with conventional preservation-based techniques (Gavahian et al. 2018;
Potluri et al. 2018). It is mainly due to the production of chemically active molecules such as reactive oxygen species (ROS) in the plasma gas and PAW-based
methods (Gavahian et al. 2018; Gavahian and Cullen 2019; Gavahian and
Khaneghah 2019).
10 Recent Developments in Shiitake Mushrooms and Their Nutraceutical Importance