The yellowing of green broccoli is a phenomenon that indicates a serious deterioration of freshness. The green broccoli has been more popular than the yellow one, with its higher nutritional value. Chitosan coating has been employed in vegetables for green-keeping, owing to its functions of regulating chlorophyll metabolism and antioxidant defense. Furthermore, selenium was commonly utilized in the pre-harvest of fruit and vegetables as an antioxidant and chlorophyll regulator. However, there have not yet been concerns about the effects of selenium-chitosan on vegetable yellowing. This study first investigated the impact of selenium-chitosan on the quality of fresh-cut broccoli yellowing during storage by analyzing the chromatic aberration and phytochromes. Additionally, then, the gene expression related to chlorophyll metabolism (POR, CAO, HO, CHLI, NYC1), carotenoid metabolism (VDE, CCS, LCYE, ZEP, HYD), and transcription factors (NAC92, ZIPPER, bHLH66, APL, PIF4) were analyzed using the RT-qPCR technique. Test results showed that treatment with selenium-chitosan can slow down the reduction in h° (Hue angle values) and reduce ethylene release rate and respiration intensity. Via the molecular approach, it was further identified that this treatment could inhibit chlorophyll degradation and carotenoid biosynthesis, accompanied by lower expression levels of heme oxygenase (HO), chlorophyllide A oxygenase (CAO), violaxanthin de-epoxidase (VDE), β-carotene 3-hydroxylase (HYD), NAC92, basic leucine zipper (ZIPPER), bHLH66, PIF4 and APL, and higher expression levels of magnesium chelatase subunit I (CHLI) and lycopene ε-cyclase (LCYE) genes. This work can be used to explore the molecular mechanism of selenium-chitosan in inhibiting the yellowing of fresh-cut broccoli. This study will be of great economic importance in marketing and export by increasing the shelf life of fruits and vegetables.

The Agaricus bisporus (Button mushroom) stands out as one of the most prolific edible fungi which offers robust flavor and nutrition. Nonetheless, this mushroom contains high moisture levels and intense respiration. Without appropriate postharvest preservation techniques, the button mushroom readily experiences browning and senescence. To ensure optimum quality, prompt cooling and appropriate storage conditions are essential. This present research investigated the postharvest quality of button mushrooms stored in a controlled atmosphere (CA) with different initial gas compositions. The findings revealed that button mushrooms in the CA group demonstrated considerable enhancements in appearance and overall quality, effectively delaying browning and senescence compared to those in the control group. The optimal gas composition is 1–3% O₂ and 15–17% CO₂ (CAII), which effectively inhibited the expression of polyphenol oxidase (PPO)- and lactase (LAC)-related genes in the button mushroom, maintaining a high L* value. Furthermore, the application of 1–3% O₂ and 15–17% CO₂ (CAII) not only preserved visual quality but also extended the postharvest shelf life of the button mushroom by minimizing metabolic activities that contribute to senescence. Moreover, 1–3% O₂ and 15–17% CO₂ (CAII) storage also reduced the expression levels of genes associated with ethylene synthesis, which is reflected in the gradual decrease in cell membrane permeability. Consequently, this research underscores the critical importance of controlled atmosphere storage in improving the marketability and sustainability of this widely consumed mushroom.

The golden–needle mushroom Flammulina filiformis is one of the most precious cultivated edible fungi in the world. Despite recent progress in the study of F. filiformis, there is still a gap in the regulation of the mitochondrial genome during browning, which poses a serious threat to the golden–needle mushroom industry. Comparative transcriptome analysis of two isonuclear alloplasmic strains showed that changes in the mitochondrial genome lead to different gene expression and key biological pathways at different stages in the two isonuclear alloplasmic strains. Furthermore, transcriptome analysis revealed that the mitochondrial genome has a significant role in the regulation of a multitude of critical metabolic pathways relating to the browning of F. filiformis fruiting bodies. Functional enrichment analysis showed that the differentially expressed genes were mainly involved in many vital processes of mitochondria, mitochondrial membrane, and multiple amino acid metabolisms of F. filiformis. Taken together, the current study highlights the crucial role of the mitochondrial genome in the growth of F. filiformis and could be beneficial to genetic breeding of elite varieties of edible fungi.

This study utilized high-voltage electrostatic field (HVEF) treatment combined with cold storage to preserve Agaricus bisporus, characterized by high water content and susceptibility to browning, cap opening, and mechanical injury. Key quality indicators, such as surface and flesh color, weight loss, respiration rate, hardness, and soluble solids, were monitored to determine optimal HVEF intensities. Transcriptomic, physiological, and biochemical analyses were used to reveal the underlying preservation mechanisms. This study demonstrates that high-voltage electrostatic field (HVEF) treatment at 30 kV m⁻¹ combined with cold storage effectively delays browning, weight loss, and respiration rate in A. bisporus while maintaining color, texture, and flavor. Transcriptomic analysis revealed that HVEF modulates key metabolic pathways, including ATP synthesis, fatty acid metabolism, and redox enzyme activity, leading to reduced ATP levels, suppressed respiration, and delayed senescence. Additionally, the treatment enhances antioxidant capacity through increased ascorbic acid (AsA) and glutathione (GSH) levels, while decreasing malondialdehyde (MDA) content and membrane electrical conductivity, thereby preserving membrane integrity. The suppression of polyphenol oxidase (PPO) and peroxidase (POD) activities reduces pigment formation and browning. Furthermore, the active metabolism of osmoprotectants such as proline improves cold resistance. These findings provide a mechanistic basis for HVEF-based preservation strategies for A. bisporus, supporting its application in postharvest technology.

Postharvest shiitake mushrooms (Lentinus edodes) often undergo browning under low-temperature, high-humidity storage conditions, which significantly reduces their commercial value and constrains industry development. However, the molecular mechanisms regulating this process remain unclear. In this study, we used ‘Nongxiang No. 1’ as the experimental material and observed that during storage, the L* value of caps and stipes decreased continuously, shifting from light brown to dark brown-black. Concurrently, the relative electrical conductivity increased by approximately 3.07-fold, and the membrane lipid peroxidation product malondialdehyde (MDA) content increased by approximately 7.9-fold. Superoxide dismutase (SOD) activity initially increased then declined, indicating that elevated membrane permeability accelerates senescence. Peroxidase (POD) activity exhibited a significant upward then downward trend and improved 75.83% at day 22 of postharvest storage, with LEHP1, LEHP2, and LEHP3 gene expression patterns closely aligning with these changes. Specifically, LEHP2 and LEHP3 expression was upregulated by 23.8-fold and 2.35-fold on day 22 than day 0. Cis-element analysis identified MYB binding sites in all three LEHP genes. Genome-wide screening combined with qRT-PCR revealed two MYB transcription factors, LeMYB2 and LeMYB5, whose expression synchronized with LEHP genes. Transient expression assays in tobacco leaves confirmed their nuclear localization, consistent with transcription factor characteristics. Electrophoretic Mobility Shift Assay (EMSA) and Dual-Luciferase Reporter Assay (DLR) experiments further demonstrated that LeMYB2 and LeMYB5 directly activate LEHP2 and LEHP3 promoters, highlighting their key regulatory roles in postharvest browning of shiitake mushrooms.

This study investigated the impact of slow cooling on browning and fruit quality at three maturity stages (early, mid and late). Slow cooling reduced core browning in early/mid-harvest pears, as the browning indexes of early-, middle- and late-harvested ‘Yali’ pears at 60 d were 0.13, 0 and 0.1, respectively, preserving firmness and soluble solids. Transcriptomic analysis revealed that upregulated genes in ‘Yali’ pears facilitated stress adaptation via enhanced catalytic activity and phosphorylation. Mid-harvested pears exhibited activation of phosphorus metabolism and DNA repair mechanisms to maintain cellular homeostasis, whereas the late-harvested counterparts showed significant suppression of photosynthesis-related pathways and pyrimidine metabolism, which collectively accelerated senescence progression. Universal downregulation of hormone-response pathways such as ethylene and auxin revealed systemic stress adaptation decline. Then, the PbRAV transcription factors’ role was also studied. EMSA confirmed that GST-PbRAV2 binds to the PbLAC15 promoter, linking RAV2 to laccase regulation. Overripe pears showed PbRAV2 dysregulation, impairing LAC15 suppression and accelerating browning. Findings provide a theoretical basis for using slow cooling to mitigate browning in pear storage.