The shelf life of Dictyophora rubrovolvata (D. rubrovolvata) has been strongly limited by autolysis, a natural process of self-degradation. Conventional heat treatment methods (hot water or hot air) are not suitable for D. rubrovolvata fruiting bodies because of their fragile and porous structure. Therefore, in this work, we attempted to use microwave treatment (MT/100 W, 75 W, 50 W) to delay autolysis and extend the shelf life of D. rubrovolvata fruiting bodies. The results showed that MT could delay the decrease in cellulose, chitosan, and β-1,3 glucan contents by inhibiting the corresponding enzyme activity and maintaining a high level of energy charge by delaying the decrease in ATP and ADP. Meanwhile, compared with the control group (CK), D. rubrovolvata fruiting bodies after MT had improvements in many qualities during storage (4 °C, 95% RH), including delayed deterioration of water migration, sensory evaluation, browning, shear force, ethanol, malondialdehyde (MDA), relative conductivity, and respiratory rate. Furthermore, D. rubrovolvata fruiting bodies after MT maintained contents of umami compounds compared to CK, which included free amino acids, 5′-nucleotides, and equivalent umami concentration (EUC). The electronic nose (E-nose) results showed that MT maintained a better flavor. Notably, the effect of low power (50 W) was better than that of high power (100 W, 75 W). Thus, microwaves could effectively regulate autolysis and energy metabolism of D. rubrovolvata fruiting bodies during the postharvest period. Therefore, microwaves can be applied as a pretreatment method, providing valuable insights regarding postharvest mushrooms.

红花竹荪( D. rubrovolvata )的保质期受到自溶（一种自然降解过程）的强烈限制。传统的热处理方法（热水或热空气）不适合红花石斛子实体，因为它们的结构脆弱且多孔。因此，在本工作中，我们尝试使用微波处理（MT/100 W、75 W、50 W）来延迟红花石斛子实体的自溶并延长保质期。结果表明，MT可以通过抑制相应酶活性来延缓纤维素、壳聚糖和β-1,3葡聚糖含量的下降，并通过延缓ATP和ADP的下降来维持高水平的能量电荷。同时，与对照组（CK）相比， MT处理后的红花石斛子实体在贮藏（4℃，95%RH）期间的多项品质均有改善，包括延缓水分迁移恶化、感官评价、褐变、剪切力、乙醇、丙二醛 (MDA)、相对电导率和呼吸频率。此外，与 CK 相比，MT 后的D. rubrovolvata子实体保持了鲜味化合物的含量，其中包括游离氨基酸、5'-核苷酸和等效鲜味浓度 (EUC)。电子鼻（E-nose）结果表明MT保持了较好的风味。值得注意的是，低功率（50 W）的效果优于高功率（100 W、75 W）的效果。因此，微波可以有效调节红花石斛子实体采后的自溶和能量代谢。因此，微波可以作为一种预处理方法，为采后蘑菇提供有价值的见解。