Impact of Temperature Regimes and Smart Packaging on Volatilome Evolution During the Shelf Life of Agaricus bisporus

Agaricus bisporus is highly valued for its sensory and nutritional aspects, but it is highly perishable because of its intense postharvest metabolism. In this study, we looked at how white button mushrooms responded to three thermal regimes including constant refrigeration (4 °C), ambient storage (20 °C), and repeated temperature stress (RTS). The investigations were combined with an innovative smart packaging called Store Box (SB). Using an integrated volatilomics approach combining both gas chromatography–mass spectrometry (GC-MS) and proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS), we tracked volatile compounds from intact mushrooms and internal tissues and linked these with weight loss and CO2 production. According to the results, the SB stabilizes the internal microenvironment by reducing moisture loss and modulating gas exchange through controlled CO2 buildup. This mechanism attenuated the respiratory surge and significantly delayed the rise of spoilage-related markers like methanethiol, acetaldehyde, and hexanal. At the same time, SB preserved freshness indicators such as 1-octen-3-one and benzaldehyde, which normally fade as mushrooms age. The protective effect was especially clear during thermal fluctuations, where SB acted as a metabolic buffer. Overall, this work offers new insights into the volatilome dynamics of Agaricus bisporus and confirms that smart packaging can help offset the damage caused by temperature instability along the supply chain.