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<p>Spore discharge of postharvest shiitake mushrooms represents a critical turning point in quality deterioration, necessitating the development of effective intervention strategies to delay this process. The results demonstrated that 4% partial water loss (PWL) treatment significantly inhibited spore discharge intensity (<i>P</i> &lt; 0.05) and reduced pileus opening indices. PWL treatment modulated respiration metabolism, resulting in higher carbohydrate retention. Notably, TCA cycle metabolites and energy-related enzyme activities, especially H<sup>+</sup>-ATPase and Ca<sup>2+</sup>-ATPase, remained elevated compared to the non-treated group, collectively contributing to improved energy status maintenance in treated mushrooms. Ultrastructural analysis revealed that postharvest PWL treatment exhibited immediate effects, reducing sterigmata mechanical support during early storage. These findings suggest that spore discharge intensity and appearance deterioration are inhibited under PWL treatment through delayed respiratory metabolism and maintained energy metabolism. This article uncovers underlying mechanism by which PWL treatment extends the shelf life of shiitake mushrooms through its impact on spore discharge, providing new ideas for developing more easily implemented preservation technologies. As an energy- and cost- efficient method, PWL treatment has great potential for application in the food industry.</p>

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Physical Intervention Strategy for Postharvest Shiitake Mushrooms Quality Improvement: Partial Water Loss-Induced Delay of Spore Discharge via Energy Metabolism Maintenance

  • 期刊论文

  • 发表日期：

    2025年12月23日

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  • Yunting Li,
  • Yafei Wang,
  • Zhenshan Hou,
  • Guanlin Qian,
  • Miao Yan,
  • Naizhu Liu,
  • Rongrong Xia,
  • Yitong Qiao,
  • Dongsheng Xin,
  • Song Pan,
  • Guang Xin

摘要

Spore discharge of postharvest shiitake mushrooms represents a critical turning point in quality deterioration, necessitating the development of effective intervention strategies to delay this process. The results demonstrated that 4% partial water loss (PWL) treatment significantly inhibited spore discharge intensity (P < 0.05) and reduced pileus opening indices. PWL treatment modulated respiration metabolism, resulting in higher carbohydrate retention. Notably, TCA cycle metabolites and energy-related enzyme activities, especially H+-ATPase and Ca2+-ATPase, remained elevated compared to the non-treated group, collectively contributing to improved energy status maintenance in treated mushrooms. Ultrastructural analysis revealed that postharvest PWL treatment exhibited immediate effects, reducing sterigmata mechanical support during early storage. These findings suggest that spore discharge intensity and appearance deterioration are inhibited under PWL treatment through delayed respiratory metabolism and maintained energy metabolism. This article uncovers underlying mechanism by which PWL treatment extends the shelf life of shiitake mushrooms through its impact on spore discharge, providing new ideas for developing more easily implemented preservation technologies. As an energy- and cost- efficient method, PWL treatment has great potential for application in the food industry.