Understanding how Hypsizygus ulmarius responds biochemically to different storage and packaging conditions can help identify specific metabolites that act as indicators of freshness, spoilage or stress. This could also be the way to develop predictive shelf-life models and improve postharvest handling strategies. Further, I am interested in whether anyone has explored this approach or has insights into suitable profiling techniques, target compounds, or developed an innovative post-harvest model for Hypsizygus ulmarius, or if any researcher is interested, it can be worked out in collaboration.

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