Abstract:

The effect of perforation-mediated packaging on the quality of Volvariella volvacea during storage was studied.
For this purpose, samples of V. volvacea were subjected to perforation-mediated nano-polyethylene (PE) or common
PE packaging for storage at (15 ± 1) ℃ and relative humidity of (85 ± 5) % for 6 days. Meanwhile, the sample without
packaging was served as control. Weight loss rate, browning degree, respiration rate, malonaldehyde (MDA) content, total
soluble sugar and protein contents, and catalase (CAT), polyphenol oxidase (PPO) and peroxidase (POD) activities of
V. volvacea were measured daily over the storage period. Results showed that the two perforation-mediated packaging
methods could extend the shelf life of V. volvacea by 2 d as compared with the control. In addition, the mushrooms treated
with nano-packaging showed the best quality. After 6 days of storage, weight loss rate, browning degree, respiration rate,
MDA content, and PPO and POD activities of V. volvacea treated with nano-packaging were 4.47%, 3.29, 988.26 mg/(kg·h),
8.17 mmol/g, 246.67 U/g, and 8.02 U/g, respectively, which were lower than those of common PE packaging, while CAT
activity (43.20 U/mg) was higher than that of common PE packaging. The contents of total soluble sugar and protein of
nano-packaging were 13.15 and 6.21 mg/g, which were increased by 13.85% and 6.5% as compared with those of common
packaging, respectively. Perforation-mediated nano-packaging can effectively inhibit the sensory quality deterioration of
V. volvacea, maintain its nutritional value at a higher level, improve its preservation quality and extend its preservation time.

Key words: Volvariella volvacea, perforation, nano-packaging, preservation