聚乙烯纳米膜包装对金针菇贮藏过程中品质特性和营养成分的影响

Effects of nano-polyethylene film packaging on quality characteristics and nutritional components of Flammulina velutipes during storage

【目的】探究聚乙烯纳米包装对金针菇采后贮藏过程中品质特性和营养成分的影响。【方法】以白色品系金针菇为试验材料,采用聚乙烯纳米膜包装处理金针菇,以无包装CK组、PE膜包装组作为双对照,在4℃下开展为期18 d的保藏试验,每隔3 d取样一次,动态测定了金针菇主要品质指标(失重率、菌柄伸长率和白度)以及营养成分(总糖、蛋白质、维生素C、粗多糖、黄酮、多酚)含量。【结果】在贮藏期间,纳米膜包装组的金针菇失重率、菌柄伸长率均显著低于对照组,白度显著高于对照组(P<0.05),营养物质保留量均显著高于对照组(P<0.05)。贮藏18 d后,处理组金针菇总糖、蛋白质、维生素C、粗多糖、黄酮、总酚含量分别比PE包装组显著高出14.6%、20.2%、20.5%、9.7%、8.3%和29.9%(P<0.05)。【结论】纳米包装能有效延缓金针菇采后贮藏过程中的质量损失、菌柄伸长、褐变等品质劣变现象和营养损失,对维持金针菇品质特性和营养物质含量有重要意义。

【Objective】To study the effects of polyethylene nano-packaging on the quality characteristics and nutritional components of Flammulina velutipes during storage.【Method】A white strain of F.velutipes was used as the test material.The stain was packaged in polyethylene(PE)nano-film.The unpackaged CK group and the PE film packaged group were used as double controls.The storage experiment was carried out for 18 days at 4℃.Samples were taken every 3 days and the main quality indicators(weight loss,elongation and whiteness of the stalk)and nutritional components(total sugars,protein,vitamin C,crude polysaccharides,flavonoids and polyphenols)were determined dynamically.【Result】During storage,the weight loss and stalk elongation of F.velutipes in the nano-film packaging group were significantly lower than those in the control group,the whiteness was significantly higher than that in the control group(P<0.05),and the retention amount of nutrients was significantly higher than that in the control group(P<0.05).After 18 days of storage,the contents of total sugars,protein,vitamin C,crude polysaccharides,flavonoids and total phenolics in F.velutipes were significantly higher than those in the PE packaging group by 14.6%,20.2%,20.5%,9.7%,8.3%and 29.9%,respectively(P<0.05).【Conclusion】Nanopackaging could effectively delay the quality deterioration and nutritional loss such as weight loss,stalk elongation and browning of F.velutipes during storage and was of great importance in maintaining the quality characteristics and nutritional content of F.velutipes.