Gabriela C. González

The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism.

Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 °C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 °C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 °C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 °C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 °C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms.