Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2025 Apr 30;13(5):e70233.
doi: 10.1002/fsn3.70233. eCollection 2025 May.

Comparative Effects of Putrescine, Salicylic Acid, Citric Acid, and Methyl Jasmonate on Postharvest Quality and Storage Life of Pleurotus ostreatus

Bilgehan Şahin  1 , Beyhan Kibar  2 , Hakan Kibar  3
Affiliations

Comparative Effects of Putrescine, Salicylic Acid, Citric Acid, and Methyl Jasmonate on Postharvest Quality and Storage Life of Pleurotus ostreatus

Bilgehan Şahin et al. Food Sci Nutr. .

Abstract

This study was carried out to determine the effects of exogenous putrescine, salicylic acid, citric acid, and methyl jasmonate treatments at different doses (0.5 mM, 1.0 mM, and 2.0 mM) after harvest on quality properties, storage period, and nutrient content in Pleurotus ostreatus mushroom species, which ranks second in terms of production in the world and deteriorates rapidly after harvest and loses its quality. A total of 13 different treatments were examined in the study, and the necessary measurements and analyses (on the 7th and 14th days) were performed on the mushrooms stored at 4°C for 14 days. As a result of the research, it was determined that the postharvest quality characteristics changed significantly depending on treatments and storage periods. The results showed that postharvest treatments significantly influenced weight loss, dry matter, protein content, color, pH, and mineral composition during storage. Compared to the control, 0.5 mM methyl jasmonate was the most effective in preserving protein content (increased by 13.56%) and calcium content (increased by approximately threefold), while 2.0 mM citric acid reduced weight loss by 7.76% and increased zinc content by 57%. Principal component analysis and cluster analysis further confirmed that citric acid and methyl jasmonate treatments were superior in maintaining postharvest quality. It was concluded that 0.5 mM methyl jasmonate, 0.5 mM, 1.0 mM, and 2.0 mM citric acid treatments can be recommended as an alternative application method to reduce postharvest quality losses of P. ostreatus.

Keywords: Pleurotus ostreatus; color properties; natural compounds; nutritional properties; storage.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Heatmap visualization results showing the effects of putrescine (PUT), salicylic acid (SA), citric acid (CA), and methyl jasmonate (MeJA) on weight loss (WL), L*, a*, b*, chroma, and hue angle of P. ostreatus during storage.
FIGURE 2
FIGURE 2
Heatmap visualization results showing the effects of putrescine (PUT), salicylic acid (SA), citric acid (CA), and methyl jasmonate (MeJA) on WL, TTS, proximate, and mineral composition of P. ostreatus during storage. Ca, Calcium; Cu, Copper; Fe, Iron; K, Potassium; Mg, Magnesium; Mn, Manganese; N, Nitrogen; P, Phosphorus; TSS, Total soluble solids; WL, Weight loss; Zn, Zinc.
FIGURE 3
FIGURE 3
Biplot graph showing the effects of putrescine (PUT), salicylic acid (SA), citric acid (CA), and methyl jasmonate (MeJA) on weight loss (WL), L*, a*, b*, chroma, and hue angle of P. ostreatus during storage.
FIGURE 4
FIGURE 4
Biplot graph results showing the effects of putrescine (PUT), salicylic acid (SA), citric acid (CA), and methyl jasmonate (MeJA) on WL, TTS, proximate, and mineral composition of P. ostreatus during storage. Ca, Calcium; Cu, Copper; Fe, Iron; K, Potassium; Mg, Magnesium; Mn, Manganese; N, Nitrogen; P, Phosphorus; TSS, Total soluble solids; WL, Weight loss; Zn, Zinc.
See this image and copyright information in PMC

Similar articles

See all similar articles

References

    1. Adebayo, E. A. , and Oloke J. K.. 2017. “Oyster Mushroom Pleurotus Species: A Natural Functional Food.” Journal of Microbiology, Biotechnology and Food Sciences 7, no. 3: 254–264.
    1. Ahvenainen, R. 1996. “New Approaches in Improving the Shelf Life of Minimally Processed Fruit and Vegetables.” Trends in Food Science & Technology 7: 179–187.
    1. Akbarirad, H. , Kazemeini S. M., and Shariaty M. A.. 2013. “Deterioration and Some of Applied Preservation Techniques for Common Mushrooms.” Journal of Microbiology, Biotechnology and Food Sciences 2, no. 6: 2398–2402.
    1. Akbulut, A. 2015. Effect of Various Doses of Salicylic Acid on the Development of Penicillium expansum on Postharvest Tomato Fruits MSc Thesis. Harran University Graduate School of Natural and Applied Sciences.
    1. Akyüz, M. , and Kırbağ S.. 2010. “Nutritive Value of Wild Edible and Cultured Mushrooms.” Turkish Journal of Biology 34, no. 1: 97–102.

LinkOut - more resources