Quality and microbial community changes in three kinds of Boletus wild mushroom during cold storage.

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]