Abstract: A polyethylene (PE) packing consisting of nano-Ag, nano-TiO2, and attapulgite was applied in the preservation of Flammulina velutipes. Meanwhile, the regular polyethylene (PE) packing was used as the control. Sensory quality and biochemical properties of Flammulina velutipes were analyzed. Flammulina velutipes with nano-packing stored at 4 ℃ for 15 days revealed a significant inhibition on opened mushroom parasol, browning, mold growth and decay when compared with the control. In addition, Flammulina velutipes with nano-packing had lower browning degree (1.56) and relative conductivity (6.27%) (P ＜0.01). Compared with the control, the contents of total sugar, reduce sugar and soluble protein of Flammulina velutipes packed by nano-packaging were 70.9, 11.34 mg/g and 19.54 mg/g, respectively, which exhibited the enhancement of 10.52%, 33.53% and 22.13%, respectively. Therefore, nano-packing had a potential to improve the preservation quality and storage time of Flammulina velutipes by reducing its aging and degradation process.

Key words: Flammulina velutipes, nano-packing, preservation