Health concerns are increasingly prevalent due to aging populations and lifestyle-related diseases. Concurrently, modern consumers seek natural alternatives and are wary of medication side effects, emphasizing the importance of natural compounds for health maintenance. Functional mushrooms, known for their adaptogenic properties, offer health benefits beyond nutrition and are valued as nutraceuticals and functional foods. However, their exposed structure limits shelf life, leading to quality deterioration postharvest. Non-thermal preservation methods are critical for maintaining their quality and extending shelf life. This review summarizes functional mushrooms' role as functional foods, examines their quality degradation processes (discoloration, organoleptic changes, moisture loss, nutrient degradation), and discusses non-thermal preservation techniques. The complex deterioration of functional mushrooms is influenced by internal mushroom factors and external storage conditions. Incorporating modern non-thermal technologies-plasma, pulsed-light, ultrasound, and high-pressure treatments-is recommended to enhance postharvest preservation efficacy and maintain their health-promoting properties effectively.
Keywords: Non-thermal processing; functional mushroom; postharvest quality; therapeutic property.