Effect of 1-MCP Treatment Combined with Nano-Packaging on the Quality of Flammulina velutipes

doi:10.7506/spkx1002-6630-201622045

Abstract

Abstract: The effect of 1-methyleyelopropene (1-MCP) treatment combined with nano-packing as a novel preservation method on the quality of Flammulina velutipes was studied by measuring its main quality parameters during storage. Results indicated that 1-MCP treatment was more effective in delaying the opening of umbrella, maintaining cell membrane integrity and soluble protein contents than did nano-packing treatment. However, nano-packing treatment showed better effects on inhibiting decay and the increase ib weight loss rate, while 1-MCP treatment and nano-packaging had no obvious difference in delaying browning and the decline of soluble sugar contents. The best preservation effect was achieved when 1-MCP treatment was combined with nano-packing, maintaining good sensory quality and nutrition, slowing down the deterioration and extending the storage period of F. velutipes.

Key words: Flammulina velutipes, 1-methyleyelopropene (1-MCP), nano-packaging, quality, preservation

CLC Number:

TS205.9

YAO Yaming, REN Yueyue, LIU Ruiyu, FAN Bosheng, DING Hu, TU Kang, PENG Jing, PAN Leiqing,*. Effect of 1-MCP Treatment Combined with Nano-Packaging on the Quality of Flammulina velutipes[J]. FOOD SCIENCE, 2016, 37(22): 295-300.

References

[1] 朱兰宝, 黄毅, 胡国元, 等. 金针菇生产全书[M]. 北京: 中国农业出版社, 2008.
[2] 高志清, 刘晶芝, 田莉瑛. 几种常用保鲜方法对金针菇保鲜效果的实验研究[J]. 河北师范大学学报, 2010, 34(2): 221-225. DOI:10.13763/j.cnki.jhebnu.nse.2010.02.022.
[3] AVELLA M, VLIEGER J J D, ERRICO M E, et al. Errico biodegradable starch/clay nanocomposite films for food packaging applications[J]. Food Chemistry, 2005, 93(3): 467-474. DOI:10.1016/j.foodchem.2004.10.024.
[4] 单楠, 杨芹, 杨文建, 等. 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] 陈志远, 韩志平, 张海霞, 等. 1-MCP在果蔬贮藏保鲜中的应用[J]. 黑龙江农业科学, 2013(10): 104-106. DOI:10.3969/j.issn.1002-2767.2013.10.034.
[6] 刘淑英, 李桂霞, 张冬梅, 等. 低温贮藏下不同1-MCP浓度对桃生理特性的影响[J]. 食品科技, 2016, 41(2): 38-41. DOI:10.13684/j.cnki.spkj.2016.02.007.
[7] CHANG X, LU Y, PAN J, et al. Effects of 1-MCP treatment on the shelf life of “Yueyinzaocui” pear[J]. Journal of Food Processing and Preservation, 2015, 1: 1355-1359. DOI:10.1111/jfpp.12647.
[8] 潘冰燕, 鲁晓翔, 张鹏, 等. 1-MCP处理对线椒常温贮藏品质和风味物质的影响[J]. 食品与发酵工业, 2015, 41(7): 231-237. DOI:10.13995/j.cnki.11-1802/ts.201507043.
[9] 边晓琳. 不同气体成分和包装材料对金针菇采后品质和活性氧代谢的影响[D]. 南京: 南京农业大学, 2010.
[10] 高建晓, 古荣鑫, 胡花丽, 等. 不同薄膜包装对黄花菜贮藏品质的影响[J]. 江苏农业科学, 2015, 43(2): 255-259. DOI:10.15889/j.issn.1002-1302.2015.02.082.
[11] 杨燕婷, 杨芹, 杨方美, 等. 纳米包装材料对金针菇的保鲜作用[J]. 中国农业科学, 2009, 42(9): 3250-3258.
[12] 韩雅珊. 食品化学实验指导[M]. 北京: 中国农业大学出版社, 1992: 98-105.
[13] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2013.
[14] TAO F, MIN Z, YU H Q, et al. Effects of different storage conditions on chemical and physical properties of white mushrooms after vacuum cooling[J]. Journal of Food Engineering, 2006, 77(3): 545-549. DOI:10.1016/j.jfoodeng.2005.06.069.
[15] 杨曙光, 钱骅, 陈斌, 等. 减压处理对水蜜桃保鲜效果的影响[J]. 食品工业科技, 2015, 36(5): 321-324. DOI:10.13386/j.issn1002-0306.2015.05.059.
[16] 孙月娥, 张俊韬, 王卫东. 金针菇中多酚氧化酶活性测定及其护色研究[J]. 食品工业, 2011, 32(11): 68-70.
[17] 何成武. 金针菇采后生理及贮藏技术研究[D]. 太原: 山西农业大学, 2013.
[18] 孙亚男, 赵淑芳, 李文香, 等. 不同通透性保鲜膜对金针菇品质及其内源甲醛含量的影响[J]. 中国食物与营养, 2016, 22(2): 33-37.
[19] OZ A T, ULUKANLI Z. The effects of calcium chloride and 1-methylcyclopropene (1-MCP) on the shelf life of mulberries (Morus alba L.)[J]. Journal of Food Processing and Preservation, 2014, 38(3): 1279-1288. DOI:10.1111/jfpp.12089.
[20] GOLDING J B, SHEARER D, WYLLIE S G, et al. Application of 1-MCP and propylene to identify ethylene dependent ripening processes in mature banana fruit[J]. Postharvest Biology and Technology, 2015, 14(1): 87-98. DOI:10.1016/S0925-5214(98)00032-5.
[21] 吴海霞, 陈雷. 1-MCP对平菇采后生理及贮藏品质的影响[J]. 江苏农业学报, 2013, 29(5): 1159-1165. DOI:10.3969/j.issn.1000-4440.2013.05.039.
[22] 王波, 潘永贵, 赵宇, 等. 1-MCP处理对苦瓜果实贮藏品质和采后生理的影响[J]. 食品工业科技, 2015, 36(20): 348-353. DOI:10.13386/j.issn1002-0306.2015.20.063.
[23] 赵春燕, 马芳菲, 冯叙桥, 等. 1-MCP处理对杏鲍菇采后生理和结构变化的影响[J]. 食品科学, 2014, 35(6): 185-188. DOI:10.7506/spkx1002-6630-201406040.
[24] 何晓慧, 孙海娟, 徐方旭, 等. 不同浓度1-MCP和1-OCP处理对青熟期芒果后熟和衰老的影响[J]. 食品与发酵工业, 2012, 38(12): 193-198. DOI:10.13995/j.cnki.11-1802/ts.2012.12.042.
[25] 祝钧, 苏醒, 张晓娟. 纳米包装材料在果蔬保鲜中的应用[J]. 食品科学, 2008, 29(12): 766-768. DOI:10.3321/j.issn:1002-6630.2008.12.179.