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Abstract Mushrooms are delicious foodstuffs that are rich in nutrients, but they have high moisture contents and are easily spoiled. While mushrooms are usually preserved by drying, the process tends to reduce quality, and it takes a long time and consumes a large amount of energy. To improve the mushroom drying efficiency and quality, pretreatment is often conducted. In this review, a comprehensive summary of commonly used pretreatments for mushroom drying is provided. Moreover, the effects of various pretreatments on the drying rate and quality characteristics of mushrooms are summarized, and their respective advantages and limitations are analyzed. Furthermore, the application and development prospects of various mushroom drying pretreatments are analyzed and discussed. Practical applications The pretreatment before mushroom drying can shorten drying time, maintain the optimal color and taste of dried mushroom, and reduce nutrient loss. This review summarizes two types of pretreatment methods used in mushroom drying: thermal pretreatment and nonthermal pretreatment. It can provide reference for the application and research of pretreatment in mushroom drying, and also provide new ideas for the optimization of industrial mushroom drying processes.
Yang et al. (Wed,) studied this question.