The Current State and Emerging Trends in Postharvest Preservation Research on Edible Fungi: A Bibliometric Analysis Based on Web of Science

Abstract

Abstract: Research and development on postharvest preservation of edible fungi are crucial for promoting the healthy development of the edible fungi industry. To systematically review the development history of postharvest preservation research on edible fungi and predict future trends, this article analyzes 421 relevant literature from the Web of Science database between 2000 and the third quarter of 2022. Bibliometric methods are used to organize and elaborate on various aspects of information, including literature publication, scientific research cooperation, important authors, important literature, literature citations, and keywords. CiteSpace software was used for visual analysis. The results indicated that the publication and citation of literature on the preservation of edible fungi had steadily increased since 2000, with a significant growth trend since 2015, which has continued to the present day. Chinese research institutions and authors have a significant influence in this field, engaging in the widest range of international collaborations and producing the most research results. The analysis of literature citations and keywords revealed that the frontier hotspots in this field are cell wall metabolism, energy metabolism, and active packaging research. The direction of energy metabolism is particularly noteworthy. Maintaining normal cell energy metabolism and antioxidant activity is essential for edible fungi to resist postharvest deterioration. Therefore, exploring new preservation technologies and elucidating their molecular mechanisms are important areas for future research.

Key words: edible fungi, postharvest preservation, bibliometrics, visual analysis, CiteSpace

CLC Number:

TS255.3

ning YANG Dafeng Sun. The Current State and Emerging Trends in Postharvest Preservation Research on Edible Fungi: A Bibliometric Analysis Based on Web of Science[J]. FOOD SCIENCE, 0, (): 0-0.

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