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

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Abstract

Abstract 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% water loss (WL) treatment significantly inhibited spore discharge intensity ( P + -ATPase and Ca 2+ -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 PWL treatment effectively inhibits spore discharge intensity and appearance quality deterioration through respiratory metabolism delay and energy metabolism enhancement. 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.