Effect of nanocomposite packaging on postharvest quality and reactive oxygen species metabolism of mushrooms (Flammulina velutipes)

被引:90
作者
Fang Donglu [1 ]
Yang Wenjian [2 ]
Kimatu, Benard Muinde [1 ,3 ]
An Xinxin [1 ]
Hu Qiuhui [1 ]
Zhao Liyan [1 ]
机构
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
[2] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China
[3] Egerton Univ, Dept Dairy & Food Sci & Technol, Nakuru, Kenya
基金
中国国家自然科学基金;
关键词
Nanocomposite packaging; Flammulina velutipes; Preservation; ROS; NMR; AGARICUS-BISPORUS; SHELF-LIFE; PHYSICOCHEMICAL PROPERTIES; OXIDATIVE STRESS; NANO-PACKING; NITRIC-OXIDE; LONGAN FRUIT; FOOD; STORAGE; WATER;
D O I
10.1016/j.postharvbio.2016.04.012
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
The aim of this study was to analyse the effect of nanocomposite packaging material (Nano-PM) on the physicochemical characteristics and antioxidant capacity of mushrooms (Flammulina velutipes) during 21 days of postharvest storage at 4 degrees C. The results showed that Nano-PM improved retention of nutrients and inhibited the weight loss, respiration and distinct stipe elongation of mushrooms compared with the Normal packing material (Normal-PM). Reactive oxygen species (ROS) levels, including superoxide radical (O-2(center dot)) and hydrogen peroxide (H2O2), increased during storage. Membrane damage, as measured by relative electrolyte leakage and malondi-aldehyde (MDA) contents also increased. However, levels of O-2(center dot) and H2O2, relative electrolyte leakage and MDA contents were all significantly lower (P < 0.05) in the Nano-PM group than those in the control group. Nano-PM reduced the production of free radicals which cause membrane damage and may therefore be an effective treatment to delay the postharvest growth and caducity in F. velutipes hence increasing its shelf life and at the same time preserving its quality. (C) 2016 Elsevier B.V. All rights reserved.
引用
收藏
页码:49 / 57
页数:9
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