食品科学2012，Vol.33Issue(2)：262-266,5.
纳米包装材料延长金针菇贮藏品质的作用
Effect of Nano-Packing on Storage Quality of Flammulina velutipes
摘要
Abstract
A polyethylene（PE） packing consisting of nano-Ag,nano-TiO2,and attapulgite was applied in the preservation of Flammulina velutipes.Meanwhile,the regular polyethylene（PE） packing was used as the control.Sensory quality and biochemical properties of Flammulina velutipes were analyzed.Flammulina velutipes with nano-packing stored at 4 ℃ for 15 days revealed a significant inhibition on opened mushroom parasol,browning,mold growth and decay when compared with the control.In addition,Flammulina velutipes with nano-packing had lower browning degree（1.56） and relative conductivity（6.27%）（P 0.01）.Compared with the control,the contents of total sugar,reduce sugar and soluble protein of Flammulina velutipes packed by nanopackaging were 70.9,11.34 mg/g and 19.54 mg/g,respectively,which exhibited the enhancement of 10.52%,33.53% and 22.13%,respectively.Therefore,nano-packing had a potential to improve the preservation quality and storage time of Flammulina velutipes by reducing its aging and degradation process.关键词
金针菇/纳米包装材料/保鲜Key words
Flammulina velutipes/nano-packing/preservation分类
轻工纺织引用本文复制引用
单楠,杨芹,杨文建,刘音宏,赵立艳,辛志宏,方勇,胡秋辉,安辛欣..纳米包装材料延长金针菇贮藏品质的作用[J].食品科学,2012,33(2):262-266,5.基金项目
国家现代农业产业技术体系建设专项 （）
