Organoleptic characterization of wild edible mushrooms from Patagonia, Argentina, applying different conservation methods. 8 International Workshop of Edible Mycorhizal Mushrooms. 10-12 oct. Cahors, Francia

TOLEDO C.V.; BARROETAVEÑA C.; RAJCHENBERG M.

Cahors

Workshop; 8 International Workshop of Edible Mycorhizal Mushrooms; 2016

International Iwemm comission

Nothofagus forests from Patagonia (Argentina) harbor several wild edible fungi, whose consumption is conditioned by high seasonality. The variability in finding frequency and the brief shelf life of the fruiting bodies points out the need to find alternatives for their preservation, enabling proper distribution and marketing, and thus take advantage of their productive potential. This work involved 12 wild edible mushrooms: Hydropus dusenii, Cyttaria hariotii, Fistulina antarctica, F. endoxantha, Grifola gargal, Cortinarius magellanicus, C. xiphidipus, Lepista nuda, Lycoperdon perlatum, Macrolepiota procera, Aleurodiscus vitellinus and Ramaria patagonica.The aim of this study was to compare the loss of organoleptic characteristics between fresh specimens and those subjected to different conservation methods. Fresh collections of each species were characterized according to their aroma, texture, flavor and color. This reference information was then used to compare and detect changes in specimens that were refrigerated (4ºC), scalded / frozen (-18ºC) and dehydrated.Refrigeration at 4ºC was the least recommended conservation method, as there was a rapid loss of organoleptic characteristics, mainly flavor and aroma, coupled with the emergence of degrading microorganisms. Conservation in freezer was successful for at least 8 months, as evaluated for A. vitellinus, C. hariotii, H. dusenii, L. nuda, M procera and L. perlatum, being texture the attribute with more alteration. Dehydration was the long term most suitable preservation method for these fungal species, as it allowed to keep, and sometimes improve, important organoleptic characteristics after rehydratation; taste and texture, for example, were not altered in F. antarctica and F. endoxantha, while in C. magellanicus taste improved from strong fungal to nuts.The detailed features on organoleptic characteristics and post-harvest preservation options are novel for these virtually unknown species for the market. Along with other studies related with their ecology, domestication and nutritional and medicinal properties, this information would facilitate their direct marketing and also foster innovative activities related to tourism in Patagonia, such as micogastronomy and mycotourism.