FOOD SCIENCE

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Effects of Nano-Packaging on Cell Wall Metabolism and Postharvest Qualities of Agaricus bisporus

LI Zhixiao1, YANG Wenjian1, FANG Donglu2, PEI Fei1, MA Ning1, FANG Yong1, ZHAO Liyan2, AN Xinxin2, HU Qiuhui1,*   

  1. 1. College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210003, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2016-03-25 Published:2016-03-18

Abstract:

A nano-packaging material containing nano silver, nano titanium dioxide, nano attapulgite and nano silica was
prepared and used to investigate its effect on cell wall metabolism of and related enzyme activities of Agaricus bisporus
including CO2 concentration, firmness, browning degree and the contents of total phenols, lignin, cellulose and chitin,
as well as the activities of phenylalanine ammonialyase (PAL) and peroxidase (POD) during storage at (4 ± 0.5) ℃ and
relative humidity of (90 ± 5)%. Results suggested that compared with normal polyethylene (PE) packaging material, the
nano-packaging material could better maintain the texture of Agaricus bisporus and inhibit the autolysis and lignification of
fruiting bodies. After 10 days of storage, CO2 concentration in the package, and browning degree and cellulose and lignin
contents of Agaricus bisporus were significantly decreased by 10.5%, 32.2%, 15.2% and 22.2%, respectively, as compared
with normal packaging material (P < 0.05). The nano-packaging material could maintain the storage quality and extend the
shelf life of Agaricus bisporu by inhibiting the accumulation of lignin and cellulose and increasing related enzyme activities.

Key words: Agaricus bisporus, nano-material, preservation, cell wall metabolism, lignification

CLC Number: