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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\u00b0C for 14\u2009days. 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\u2009mM methyl jasmonate was the most effective in preserving protein content (increased by 13.56%) and calcium content (increased by approximately threefold), while 2.0\u2009mM 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\u2009mM methyl jasmonate, 0.5\u2009mM, 1.0\u2009mM, and 2.0\u2009mM citric acid treatments can be recommended as an alternative application method to reduce postharvest quality losses of <jats:italic>P. ostreatus<\/jats:italic>.<\/jats:p>","DOI":"10.1002\/fsn3.70233","type":"journal-article","created":{"date-parts":[[2025,4,30]],"date-time":"2025-04-30T07:26:15Z","timestamp":1745997975000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Comparative Effects of Putrescine, Salicylic Acid, Citric Acid, and Methyl Jasmonate on Postharvest Quality and Storage Life of <i>Pleurotus ostreatus<\/i>"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2809-390X","authenticated-orcid":false,"given":"Bilgehan","family":"\u015eahin","sequence":"first","affiliation":[{"name":"Occupational Health and Safety Coordination Office Bolu Abant Izzet Baysal University  Bolu T\u00fcrkiye"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9253-5747","authenticated-orcid":false,"given":"Beyhan","family":"Kibar","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Horticulture Bolu Abant Izzet Baysal University  Bolu T\u00fcrkiye"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1739-4547","authenticated-orcid":false,"given":"Hakan","family":"Kibar","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Seed Science and Technology Bolu Abant Izzet Baysal University  Bolu T\u00fcrkiye"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,4,30]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.15414\/jmbfs.2017\/18.7.3.254-264"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/0924-2244(96)10022-4"},{"issue":"6","key":"e_1_2_10_4_1","first-page":"2398","article-title":"Deterioration and Some of Applied Preservation Techniques for Common Mushrooms","volume":"2","author":"Akbarirad H.","year":"2013","journal-title":"Journal of Microbiology, Biotechnology and Food Sciences"},{"key":"e_1_2_10_5_1","volume-title":"Effect of Various Doses of Salicylic Acid on the Development of Penicillium expansum on Postharvest Tomato Fruits","author":"Akbulut A.","year":"2015"},{"issue":"1","key":"e_1_2_10_6_1","first-page":"97","article-title":"Nutritive Value of Wild Edible and Cultured Mushrooms","volume":"34","author":"Aky\u00fcz M.","year":"2010","journal-title":"Turkish Journal of Biology"},{"issue":"3","key":"e_1_2_10_7_1","first-page":"149","article-title":"Evaluating the Effects of Citric Acid Application on Reducing Decay, Maintaining Edibility and Shelf Life of Peach Fruits in Cold Storage","volume":"10","author":"Alali F. 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