The quality of button mushrooms (Agaricus bisporus) deteriorates rapidly in storage, which seriously affects their commodity value and shelf-life. In this work, preservation using ozone fumigation combined with nano-film packaging was used for the first time to maintain the freshness of A. bisporus. Three key quality attributes, sensory score, browning index, and weight loss rate, were used to select the optimal ozone treatment dosage of A. bisporus. According to the selected optimal ozone fumigation dosage and using untreated mushrooms as controls, comparative freshness was tested in mushrooms treated with ozone fumigation, nano-film packaging, and a combination of ozone fumigation and nano-film packaging. During storage, a series of the quality indicators and antioxidant capacity of A. bisporus were determined. The results showed that the ozone fumigation treatment combined with nano-film packaging effectively delayed the deterioration of sensory quality, weight loss, firmness, peak respiration, and browning, while inhibiting the outbreak of epiphytic microorganisms and the accumulation of reactive oxygen species during the postharvest storage of mushrooms. Hence, the mushrooms maintained good appearance and texture characteristics during storage and retained a higher commercial value. Compared with the control group, ozone fumigation combined with nano-film packaging treatment extended the shelf-life by 8–10 d. Therefore, this treatment can be used as an effective composite freshness-keeping technology in the postharvest storage and distribution of A. bisporus.

纽扣蘑菇（姬松茸）的质量在储存中迅速恶化，这严重影响了它们的商品价值和货架寿命。在这项工作中，首次使用了臭氧熏蒸结合纳米薄膜包装进行保存，以保持双孢蘑菇的新鲜度。使用三个关键质量属性，即感官评分，褐变指数和减肥率来选择双孢蘑菇的最佳臭氧处理剂量。根据所选的最佳臭氧熏蒸剂量，并使用未处理的蘑菇作为对照，在经过臭氧熏蒸，纳米薄膜包装以及臭氧熏蒸和纳米薄膜包装组合处理的蘑菇中测试了比较新鲜度。在储存过程中，双孢蘑菇的一系列质量指标和抗氧化能力被确定。结果表明，臭氧熏蒸处理与纳米薄膜包装相结合可以有效地延迟感官质量的恶化，体重减轻，紧实感，峰值呼吸和褐变，同时抑制采后附生微生物的爆发和活性氧的积累。储存蘑菇。因此，蘑菇在贮藏期间保持良好的外观和质地特征，并保持较高的商业价值。与对照组相比，臭氧熏蒸结合纳米膜包装处理可将保质期延长8-10 d。因此，该处理可以用作双孢曲霉的收获后储存和分配中的有效的复合保鲜技术。