Processes For The Transformation Of Fruit And Vegetable Residues For The Production Of Edible Mushrooms

Abstract

The cultivation of edible mushrooms from fruit and vegetable residues presents itself as a promising solution for the sustainable utilization of these wastes and the production of nutritious food. Fruit and vegetable residues include crop residues, leaves, branches and unsold products, which contain a wide range of nutrients and bioactive compounds. These are used as substrate for the cultivation of edible mushrooms. Edible mushrooms, such as mushrooms, shiitake and pleurotus, are appreciated worldwide for their taste, texture and nutritional properties. They contain protein, fiber, vitamins, minerals and bioactive compounds with antioxidant, anti-cancer and anti-diabetic properties. In addition, the global market for edible mushrooms is experiencing significant growth due to their wide range of applications in the food, pharmaceutical and cosmetic industries. The method of cultivating edible mushrooms from fruit and vegetable waste involves the selection of suitable waste, its preparation by sterilization, addition of nutritional enrichment agents and inoculation of the desired mushroom. After a period of incubation and proper care, the mushrooms can be harvested and used in various food preparations. The cultivation of edible mushrooms by solid fermentation has great advantages, as it is the most efficient way of converting vegetable waste into high-value human food.