Advances in postharvest storage of edible fungi: mechanisms, technologies, and future perspectives

Edible fungi, including widely cultivated varieties such as Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus, are valued for their high nutritional content, unique flavor, and medicinal properties. However, their high moisture content (80%–90%) and active postharvest physiological processes lead to rapid quality deterioration, resulting in non-negligible economic losses and resource waste. This review comprehensively examines the mechanisms underlying postharvest spoilage of edible fungi, including physical, physiological, biochemical, and microbial factors. Key deterioration processes are water loss, enzymatic browning, nutrient degradation, and microbial invasion. Moreover, both conventional and emerging storage technologies are evaluated, including low-temperature storage, modified atmosphere packaging, chemical treatments, physical methods, and biological approaches. Additionally, this review comprehensively introduces the detection technologies for characterizing the storage quality of edible fungi, such as those related to sensory properties, flavor, nutrition, microorganisms, and enzymes. Future directions emphasize sustainable, multi-technology synergistic strategies, smart supply chain management, and the application of digital technologies for real-time quality control. This work aims to provide a scientific foundation for developing effective storage methods to extend the shelf life and enhance the commercial value of edible fungi.