纳米包装材料延长双孢蘑菇贮藏品质的作用

目的]通过制备一种含纳米Ag、纳米TiO2和凹凸棒土的纳米包装聚乙烯(PE)包装薄膜,研究双孢蘑菇在4℃下贮藏10d期间,纳米包装材料对其感官品质、生理指标和营养指标变化的影响.方法]跟踪检测贮藏过程中双孢蘑菇的失重率、白度、相对电导率、多酚氧化酶活性、丙二醛、总糖和可溶性蛋白含量等指标的变化,分析纳米包装材料和普通聚乙烯材料对双孢蘑菇感官品质、生理指标和营养指标的影响.结果]与普通聚乙烯包装材料相比,添加纳米粒子的包装材料能够较好地抑制双孢蘑菇发生失水萎蔫和褐变现象,使其保持贮藏前洁白色的感官品质.贮藏10d后,纳米包装材料处理组双孢蘑菇的失重率、相对电导率、丙二醛含量和多酚氧化酶活性分别为1.46％、22.5％、3.50 μmol·kg-1、161.89 U·g-1·min-1,显著低于对照处理组的1.86％、30.2％、4.66μm01·kg-1和233.84 U.g-1·min-1,(P＜0.05),而总糖和可溶性蛋白等营养成分的保留量均显著高于对照组的含量.结论]纳米包装材料能够有效抑制贮藏期间双孢蘑菇感官品质的劣变,降低营养价值的损失,提高综合贮藏品质,延长贮藏时间.

Effect of Nano-Packing Material on Improvement of Preservation Quality of Agaricus bisporus

【Objective】A polyethylene (PE) packing material containing nano-Ag, nano-TiO2, and attapulgite was prepared and applied in the preservation of Agaricus bisporus, and its effects on sensory quality and physiological and nutritional properties of Agaricus bisporus were analyzed and determined during the 10 days storage at 4 ℃. 【Method】The effect of nano-packing material on sensory quality, physiological indexes and main nutritional value of Agaricus bisporus was studied by tracking the changes of weight loss, whiteness, relative conductivity, polyphenoloxidase activity, and MDA, total sugar and soluble protein contents. The normal PE material was used as control. 【Result】Compared with the control, water loss and browning of Agaricus bisporus were inhibited by nano-packing material. The weight loss, relative conductivity, MDA content, and polyphenoloxidase activity of Agaricus bisporus treated by nano-packing material were 1.46%, 22.5%, 3.50 µmol•kg-1, and 161.89 U•g-1•min-1, respectively, which were significantly lower than that of control (1.86%, 30.2%, 4.66 µmol•kg-1, and 233.84 U•g-1•min-1) (P＜0.05). Retention rate of total sugar and soluble protein of Agaricus bisporus treated by nano-packing were significantly higher compared with control. 【Conclusion】Nano-packing material had a potential on inhibiting the sensory quality degenerating and nutrition loss of Agaricus bisporus, as well as improving the preservation quality and extending preservation time.