Isoamyl isothiocyanate preserves postharvest quality of matsutake (<i>Tricholoma matsutake</i>) by modulating oxidative and antioxidative homeostasis.

Front Plant Sci · 2025 · PMC12322898 · PMID 40765855

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a decreasing trendno p-value reported

With the continued extension of storage time, matsutake mushrooms gradually become softer, and their chitin content shows a decreasing trend.

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Isoamyl isothiocyanate preserves postharvest quality of matsutake (&lt;i&gt;Tricholoma matsutake&lt;/i&gt;) by modulating oxidative and antioxidative homeostasis.

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Isoamyl isothiocyanate preserves postharvest quality of matsutake (<i>Tricholoma matsutake</i>) by modulating oxidative and antioxidative homeostasis.