College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Food Chem. 2018 Apr 25;246:414-421. doi: 10.1016/j.foodchem.2017.10.103. Epub 2017 Oct 20.
A polyethylene based packaging material containing nano-Ag, nano-TiO, nano-SiO, and attapulgite has been prepared. The effect of nanocomposite packaging material (Nano-PM) on the senescence of Flammulina velutipes during 15 days of postharvest storage at 4 °C and a relative humidity of 90% were analyzed. The results showed that compared with normal packaging material (Normal-PM) and no packaging (No-PM), Nano-PM improved the appearance quality, reduced weight loss and cap opening. The degree of maturity and increase in molecular weight of F. velutipes polysaccharides (FVP) were delayed. The content loss of proteoglycan protein was less and degree of oxidation was lower. The storage with Nano-PM reduced the fibrosis of texture, cellulase activity, the accumulation of hydrogen peroxide (HO) and superoxide radical (O) by 18.9%, 48.3%, 26.6% and 27.8%, respectively (P < .05). The Nano-PM effectively delayed the postharvest senescence of F. velutipes, hence prolonged its shelf life and increased its preservation quality.
已制备出一种含有纳米 Ag、纳米 TiO、纳米 SiO 和凹凸棒土的聚乙烯基包装材料。分析了纳米复合包装材料（Nano-PM）在相对湿度为 90%、4℃下对金针菇采后 15 天衰老的影响。结果表明，与普通包装材料（Normal-PM）和无包装（No-PM）相比，Nano-PM 改善了外观质量，减少了失重和帽开口。金针菇多糖（FVP）的成熟度和分子量增加程度延迟。糖胺聚糖蛋白的含量损失较少，氧化程度较低。Nano-PM 的储存使纤维素酶活性、超氧自由基（O）和过氧化氢（HO）的积累分别减少了 18.9%、48.3%和 26.6%（P < 0.05）。Nano-PM 有效延缓了金针菇的采后衰老，从而延长了其货架期并提高了其保鲜质量。
