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Development Situation on Processing Technology and Product

Innovation of Edible Mushroom in China

YANG Wenjian, 摇 WANG Liuqing, 摇 HU Qiuhui
(College of Food Science and Engineering / Collaborative Innovation Center for Modern Grain
Circulation and Safety / Key Laboratory of Grains and Oils Quality Control and Processing,
Nanjing University of Finance and Economics, Nanjing 210023, China)

Abstract: Edible mushroom is a kind of macrofungi with different varieties, which is rich in nutrition and
has delicious taste and abundant active substances. Some significant breakthroughs have been made for
the breeding and industrialized cultivation techniques of edible mushroom in the last ten years in China,
leading to the rapid increase of edible mushroom production. However, fresh edible mushroom is still the
main consumption pattern in China, which accompanied with the weak processing chain, low processing
rate, less processed products, and low鄄value products of edible mushroom. These lead to the overstock of
fresh mushroom and the instability for mushroom industry. Less profits of edible mushroom during foreign
exports and domestic market seriously restrict the further development of the edible mushroom industry.
This article has reviewed the main problems and the current development situation of the edible mushroom
industry in China, and then analyzed the development tendency and prospects for the edible mushroom
processing industry. This paper will provide guidances for the stable and healthy development of edible
mushroom industry in future.
Keywords: edible mushroom; processing technology; processing properties; leisure food; functional
activity

(责任编辑:李摇 宁)