Storage Temperature Effect on Quality and Shelf-Life of <i>Hericium erinaceus</i> Mushroom
Mafalda Silva | Manuela Vida | Ana Cristina Ramos | Fernando J. Lidon | Fernando H. Reboredo | Elsa M. Gonçalves
<i>Hericium erinaceus</i>, commonly known as Lion’s Mane mushroom, presents a challenge for maintaining quality and shelf-life during post-harvest storage. This study investigates the impact of different temperatures (5 °C, 13 °C, and 21 °C) during 14 days of storage, on the physicochemical, microbiological, and bioactive characteristics of <i>H. erinaceus</i>. Respiration was measured as an indicator of physiological aging, showing that higher temperatures increased CO<sub>2</sub> production as well as O<sub>2</sub> depletion. Physicochemical assessments, including moisture content, pH, titratable acidity, weight loss, browning index, and firmness, demonstrated that refrigeration at 5 °C best preserved the mushrooms’ quality. Storage at 5 °C effectively minimized microbial proliferation, maintaining acceptable levels until day 7 but showing increased contamination by day 14. However, higher temperatures promoted antioxidant activity and total phenolic content, likely due to moisture loss and oxidative stress. These findings highlight the critical role of low-temperature storage in preserving both the physicochemical integrity and functional bioactivity of <i>H. erinaceus</i>, and suggest further research into packaging solutions and preservation strategies to optimize the post-harvest handling of <i>H. erinaceus</i>.
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