Abstract: To investigate the effect of different food wrapping films on storage quality of mushroom (Pleurotus nebrodensis), single mushroom was packaged with polyethylene (PE) film or punched polyamide (PA) film with various aperture or thickness and stored at 0 ℃ for 60 days. Sensory evaluation, O2 and CO2 volume fractions in the packaging bag, vitamin C content, soluble protein content, PPO activity, and total phenol content were analyzed every 15 days during storage. The results show that mushrooms stored under the conditions: 0 ℃, 60%–70% relative humidity, 20% CO2 and 4% O2 had better sensory quality and higher contents of nutrients (2.7 mg/g vitamin C and 0.87 mg/g soluble protein).

Key words: Pleurotus nebrodensis, food wrapping film, storage, quality change