Fuente: Food Bioactives In the era of the Big Food Vision and global efforts to achieve the United Nations Sustainable Development Goals (SDGs), edible fungi are emerging as vital contributors to a healthier, more sustainable, and resource-efficient food system. Their cultivation requires low land, energy, and water inputs while delivering high nutritional value, and functional bioactives. Edible fungi play an increasingly strategic role in addressing global food security, nutrition, and climate change challenges.

Despite their growing popularity, edible fungi face critical hurdles in postharvest management, product development, and shelf-life stability, due to their high moisture content, metabolic activity, and sensitivity to microbial spoilage. These challenges are driving strong research and industrial interest in advanced processing, preservation, and storage technologies to optimize product quality, extend usability, and enable the development of novel mushroom-based foods.

This Special Issue, "Innovative Technologies and Emerging Trends in Edible Fungus Processing, Preservation, and Storage," aims to highlight current hot topics, emerging trends, and research frontiers in this field. We welcome contributions that address both fundamental and applied aspects, including interdisciplinary and systems-level approaches. Particular focus areas include but are not limited to:
(1) Innovative and sustainable processing technologies to improve efficiency, product quality, and retention of bioactive compounds;
(2) Preservation techniques that enhance microbial safety, extend shelf life, and maintain sensory and nutritional properties;
(3) Postharvest biology and physiology, with an emphasis on spoilage mechanisms, enzymatic browning, and quality degradation;
(4) Development of mushroom-based alternative protein products, including meat analogs and functional ingredients;
(5) Smart packaging and storage solutions, such as intelligent indicators, bio-based materials, and modified atmosphere systems;
(6) Application of omics technologies (e.g., genomics, metabolomics, proteomics) to understand the impact of processing and storage on edible fungi;
(7) Digital and data-driven approaches, including AI, IoT, and machine learning for process control and quality prediction;
(8) Biorefinery and zero-waste strategies, promoting full utilization of mushroom biomass and by-products;
(9) Nutritional and functional ingredient enhancement, targeting bioavailability, digestibility, and health-promoting properties;
(10) Consumer acceptance, safety, and regulatory perspectives in the commercialization of processed mushroom products.

This Special Issue encourages submissions of original research, reviews, and short communications from researchers, food technologists, and industry professionals. By gathering cutting-edge insights and practical innovations, we aim to promote a more sustainable and high-value edible fungi industry.

Keywords:
Edible fungi; Mushroom processing; Postharvest technology; Preservation techniques; Shelf life extension; Alternative protein; Smart packaging; Nutritional quality; Omics technologies; Waste valorization; Digital food technologies

Submission Deadline:
June 30, 2026

Publication Date:
December 30, 2026