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The effect of biobased poly(lactic acid) (PLA)/poly(ɛ-caprolactone) (PCL) blend films with different cinnamaldehyde contents (0, 3, and 9 wt%) on the physicochemical and microbial quality of button mushrooms ( Agaricus bisporus ) stored at 4 ± 1 °C for 16 days was investigated. The low-density polyethylene (LDPE) film was used as the control. The microbial levels and physicochemical properties such as weight loss, firmness, total soluble solids, O 2 and CO 2 concentrations, microbiological quality, color, and sensory quality of mushrooms were measured. Although the highest weight loss (3.08%) was observed in the PLA/PCL/C9 treatment at the end of storage, it was still lower than 5%. Mushrooms packaged in the PLA/PCL/cinnamaldehyde blend films were significantly ( p < 0.05) firmer than those packaged in the control and PLA/PCL film. The CO 2 level inside the PLA/PCL film with cinnamaldehyde was lower than those inside the control and PLA/PCL film, but the O 2 level was similar in all packages. The PLA/PCL/C9 film was more effective in reducing microbial counts and preserving the color of mushrooms than the other three films. The overall acceptability of mushrooms packaged in the PLA/PCL/C9 film still remained good and within limit of marketability after 12 d of storage. The results suggested that the PLA/PCL/C9 film with higher water vapor permeability could be used to maintain the quality of fresh button mushroom and extend its postharvest life. [ABSTRACT FROM AUTHOR]

Boletus, a widely-consumed wild mushroom, is susceptible to rapid deterioration due to shifts in symbiotic microorganisms and flavor alterations during preservation. This study investigated the effects of prolonged refrigerated storage on Boletus , focusing on softening and energy deterioration mechanisms, changes in volatile chemicals, microbial community composition, and their interconnections. Findings revealed that the fresh Boletus microbial community transitions towards spoilage microorganisms after 8 days of refrigeration. Spearman analysis established a correlation between porcini softening and energy deterioration mechanisms, as well as a robust link between microorganisms and spoilage volatile. The mushroom's freshness diminishes as volatile spoilage flavors increase. Collectively, the results highlighted significant changes in Boletus mushroom quality, microbial composition, and volatile compounds during storage. • Boletus chilling affects quality, volatiles, and microorganisms. • Extended storage reduces antioxidants, raises harmful ROS, potentially damaging cells. • Storage causes volatile shifts: 1-Octen-3-one freshness drops, acetic and adipic acids increase. • Initial microbes shift to Pseudomonas, and Vanrija during storage. • Study reveals microbial, flavor dynamics in cold-stored Boletus. [ABSTRACT FROM AUTHOR]

Wild morel mushroom is one of the most popular mushrooms, but fresh morels have a short shelf life and are highly susceptible to microbial influences that can lead to spoilage and changes in volatile organic compounds. Therefore, the microbial communities (bacteria and fungi) were studied by high-throughput sequencing technology on wild morel mushrooms in a post-harvest environment at 4 ℃. The volatile organic compounds (VOCs) of wild morel mushrooms were evaluated by headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography-mass spectrometry (GC-MS) during storage. The results showed that there were 41 given genera of bacteria and 48 given genera of fungi with abundance > 0.01% during the whole storage period. Among them, bacteria: Pseudomonas , Pedobacter and Flavobacterium ; fungi: Cystofilobasidium , Aspergillus and Mucor had a greater impact on wild morel mushrooms during storage, especially Pseudomonas , whose abundance was consistently elevated and accounted for the largest share (47.51–73.73%). The main VOCs of wild morel mushrooms consist of aldehydes, alcohols, alkanes, ketones, phenols, esters and acids. Among them, 3-Octanone is predominant, but its content has been decreasing. The analysis showed a strong correlation between microorganisms and VOCs (P < 0.05, |r| > 0.9). Among them, Pseudomonas was correlated with 4 VOCs; Cystofilobasidium with 8 VOCs; Aspergillus with 7 VOCs; and Mucor with 7 VOCs. This suggests that microbes are crucial to the degradation and VOCs of morels during spoilage. The findings of the research provide information database for post-harvest preservation of morel mushrooms and efficient control of their spoilage. ● Analyzed changes in the microbial community of wild morel mushrooms during storage. ● Analysis of the composition and changes of odor substances in wild morel during storage. ● Aldehydes and alcohols were the most important VOCS during storage of wild morel. ● The link between microbial and VOCs on the surface of wild morel was established. ● The microbiota of wild morel mushrooms has a potential impact on VOCs. [ABSTRACT FROM AUTHOR]