Abstract:

【Objective】 A nano-packaging material was prepared by blending polyethylene (PE) with nano Ag, TiO2, attapulgite and it’s effects on the preservation quality of Flammulina velutipes were investigated. 【Method】 The morphological and physical properties of nanocomposite were tested via scanning electron microscopy and barrier properties test. During the 15-day storage at 4℃, the sensory quality, weight loss, decay rates, browning degree, relative conductivity, soluble solids content, soluble protein and free amino acid parameters of Flammulina velutipes treated with nano-packaging material and regular PE packaging were evaluated. 【Result】 The results indicated that homogeneous distribution nanoparticles contributed to better physical properties of nano-packaging materials. The signi?cant differences were exhibited between the packages with and without nanoparticles on the sensory quality, physiological indexes and main nutritional quality of Flammulina velutipes. Weight loss, rot index, relative conductivity and browning degree of Flammulina velutipes in nano-packaging material were decreased by 43.14%, 97.13%, 29.77% and 12.68% compared to regular packaging respectively. Additionally, the soluble solids content, soluble protein and free amino acid content in the Flammulina velutipes under nano-packaging material were also well presented. 【Conclusion】 Nano-packaging material greatly improved the preservation quality of Flammulina velutipes compared with regular packaging.

Key words: Flammulina velutipes')">Flammulina velutipes, preservation, nano-packaging material