Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes

Abstract Stropharia rugosoannulata , a high‐value mushroom, exhibits high nutritional value and flavor characteristics; however, the mushroom is susceptible to spoilage, water loss and texture deterioration, which renders its safety and edibility a challenge. To improve the shelf life of fresh mushrooms during storage, a novel nanocomposite packaging (NP) was applied for the first time to maintain the freshness of S. rugosoannulata. The results showed that compared to other groups, NP effectively delayed the deterioration of sensory quality, postponed the decrease in firmness, and inhibited the degradation of soluble protein (caps 54.58 mg g −1 and stipes 31.45 mg g −1 ) and crude polysaccharide (caps 5.06 mg g −1 and stipes 3.53 mg g −1 ). Moreover, NP significantly reduced weight loss (0.41%) and water content loss (caps 90.93% and stipes 89.80%), as confirmed by low‐field nuclear magnetic resonance and magnetic resonance imaging; thus, water loss was inhibited. Additionally, the results of scanning electron microscopy and transmission electron microscopy indicated that NP helped preserve intact cell structure and retard organelle disintegration, helping prevent water from escaping to some extent. The overall research indicated that the application and performance of the novel NP, which is convenience, suitable for scale application and improves postharvest quality, is a promising approach for extending the shelf life of fresh S. rugosoannulata .