Nanocomposite-based packaging affected the taste components of white Hypsizygus marmoreus by regulating energy status

•Nano-PM reduced the loss of taste components ofpostharvest white Hypsizygus marmoreus.•Nano-PM maintained ATP content and energy charge by keeping the ATPase activities.•Nano-PM delayed the mitochondrial microstructure breakdown to maintain higher energy status.•A potential mechanism described for flavor quality preservation with Nano-PM. The effects of nanocomposite-based packaging material (Nano-PM) on the taste components and mitochondrial energy metabolism of postharvest white Hypsizygus marmoreus (WHM), as well as the underlying influence mechanism were investigated. The results showed that the major taste components, including succinic acid and mannitol, remained at higher level in Nano-PM. The flavor 5′-nucleotides (5′-GMP and 5′-IMP) of WHM in Nano-PM were significantly higher (p