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<p>Fresh <i>Stropharia rugosoannulata</i> mushrooms are highly perishable, undergoing rapid postharvest quality and flavor degradation. However, how volatile organic compounds (VOCs) dynamically evolve and relate to macroscopic quality changes remains poorly characterized. Here, we employed a data‑driven flavoromics approach integrating headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (HS‑SPME‑GC × GC‑TOF MS) with multivariate analysis to investigate postharvest quality deterioration and volatile dynamics in <i>S. rugosoannulata</i> stored at 5 °C&#xa0;for 10&#xa0;days. Quality assessment revealed progressive weight loss (1.22% at Day 10), biphasic texture changes (hardening then softening), and continuous browning, with browning index increasing 8.5‑fold. GC × GC‑TOF MS profiling detected 9 746 volatile compounds, demonstrating a systematic succession from alcohol‑dominant (fresh) to ester‑enriched (mid‑storage) and finally to lipid oxidation‑dominated (late storage) profiles. Relative odor activity value analysis identified 11 key odorants driving sensory transitions, with dissipation of mushroom‑like 1‑octen‑3‑one and accumulation of fatty aldehydes marking the critical shift toward off‑flavor development. Integrative correlation networks revealed significant associations between specific volatiles and quality attributes, linking aldehyde accumulation with browning and softening processes. Multivariate modeling (principal component nalysis/partial least squares—discriminant analysis) delineated 3 distinct physiological stages during storage, and rigorous triple‑filter screening (variable importance in projectio &gt; 1, 95% confidence interval &gt; 1, false discovery rate (FDR) &lt; 0.05) identified robust stage‑specific and continuous biomarkers. Notably, 7 continuously upregulated compounds were validated as progressive indicators of senescence, serving as molecular “ticking clocks” for freshness monitoring. This study provides the first comprehensive volatilome map of postharvest <i>S. rugosoannulata</i> and establishes a set of reliable volatile markers for real‑time quality assessment, offering a powerful framework for developing targeted preservation strategies and predicting shelf‑life in edible fungi during cold chain logistics.</p> Graphical Abstract <p></p>

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Data-driven flavoromics reveals postharvest quality deterioration and volatile compound dynamics in Stropharia rugosoannulata mushroom during cold storage

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年8月3日

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  • Wanchao Chen,
  • Junying Zhu,
  • Wen Li,
  • Di Wu,
  • Zhong Zhang,
  • Peng Liu,
  • Yan Yang

摘要

Fresh Stropharia rugosoannulata mushrooms are highly perishable, undergoing rapid postharvest quality and flavor degradation. However, how volatile organic compounds (VOCs) dynamically evolve and relate to macroscopic quality changes remains poorly characterized. Here, we employed a data‑driven flavoromics approach integrating headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (HS‑SPME‑GC × GC‑TOF MS) with multivariate analysis to investigate postharvest quality deterioration and volatile dynamics in S. rugosoannulata stored at 5 °C for 10 days. Quality assessment revealed progressive weight loss (1.22% at Day 10), biphasic texture changes (hardening then softening), and continuous browning, with browning index increasing 8.5‑fold. GC × GC‑TOF MS profiling detected 9 746 volatile compounds, demonstrating a systematic succession from alcohol‑dominant (fresh) to ester‑enriched (mid‑storage) and finally to lipid oxidation‑dominated (late storage) profiles. Relative odor activity value analysis identified 11 key odorants driving sensory transitions, with dissipation of mushroom‑like 1‑octen‑3‑one and accumulation of fatty aldehydes marking the critical shift toward off‑flavor development. Integrative correlation networks revealed significant associations between specific volatiles and quality attributes, linking aldehyde accumulation with browning and softening processes. Multivariate modeling (principal component nalysis/partial least squares—discriminant analysis) delineated 3 distinct physiological stages during storage, and rigorous triple‑filter screening (variable importance in projectio > 1, 95% confidence interval > 1, false discovery rate (FDR) < 0.05) identified robust stage‑specific and continuous biomarkers. Notably, 7 continuously upregulated compounds were validated as progressive indicators of senescence, serving as molecular “ticking clocks” for freshness monitoring. This study provides the first comprehensive volatilome map of postharvest S. rugosoannulata and establishes a set of reliable volatile markers for real‑time quality assessment, offering a powerful framework for developing targeted preservation strategies and predicting shelf‑life in edible fungi during cold chain logistics.

Graphical Abstract