Abstract
The aim of this study was to analyse the effect of nanocomposite packaging material (Nano-PM) on the physicochemical characteristics and antioxidant capacity of mushrooms (Flammulina velutipes) during 21days of postharvest storage at 4°C. The results showed that Nano-PM improved retention of nutrients and inhibited the weight loss, respiration and distinct stipe elongation of mushrooms compared with the Normal packing material (Normal-PM). Reactive oxygen species (ROS) levels, including superoxide radical (O2−) and hydrogen peroxide (H2O2), increased during storage. Membrane damage, as measured by relative electrolyte leakage and malondi-aldehyde (MDA) contents also increased. However, levels of O2− and H2O2, relative electrolyte leakage and MDA contents were all significantly lower (P<0.05) in the Nano-PM group than those in the control group. Nano-PM reduced the production of free radicals which cause membrane damage and may therefore be an effective treatment to delay the postharvest growth and caducity in F. velutipes hence increasing its shelf life and at the same time preserving its quality.
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