{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T15:56:27Z","timestamp":1791561387777,"version":"4.3.4"},"reference-count":31,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:00:00Z","timestamp":1787011200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:00:00Z","timestamp":1787011200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>The quality of cultivated edible mushrooms is a critical determinant of their market value and consumer acceptance. However, significant commercial variation in morphological traits, umami intensity, and aroma profiles persists, driven by the complex interplay among cultivars, geographic origin, and cultivation practices. This study aimed to investigate systematically the factors that influence mushroom quality.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Five common edible fungi from Guizhou Province were used as the study materials. Appearance classification, electronic tongue (e\u2010tongue) umami quantification, and electronic nose (e\u2010nose) volatile aroma compound analysis were combined with redundancy analysis (RDA) for comprehensive evaluation. Most samples met the standards for Grade I (45.08%) or Grade II (38.52%), whereas only 16.39% reached the Super level.\n                      <jats:italic>Morchella spp<\/jats:italic>\n                      and\n                      <jats:italic>Phallus dongsun<\/jats:italic>\n                      exhibited superior umami characteristics, and\n                      <jats:italic>Phallus rubrovolvatus<\/jats:italic>\n                      possessed the most intense aroma. Geographic origin was identified as the predominant factor influencing overall quality, outweighing the effects of cultivar and cultivation practices.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>These findings demonstrate that the quality of cultivated edible mushrooms is governed by a clear hierarchy of factors, with geographic origin being the principal driver, followed by cultivars, specific traits, and cultivation methods. These insights provide a scientific basis for targeted quality control and optimization strategies in mushroom production, including strategic site selection and the development of geographical indication brands to enhance market competitiveness. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70812","type":"journal-article","created":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T03:58:25Z","timestamp":1787111905000},"page":"8329-8336","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Origin trumps cultivation: geographic location as the primary driver of quality variation in five cultivated edible mushrooms from Guizhou, China"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-3361-0942","authenticated-orcid":false,"given":"Wenmin","family":"Luo","sequence":"first","affiliation":[{"name":"Institute of Biology, Guizhou 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