Food and Fermentation Industries >

2020 , Vol. 46 >Issue 9: 201 - 208

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023422

Effects of calcium lactate treatment combined with nano-packaging onstorage quality of Flammulina velutipes

  • ZHANG Yu ,
  • YUN Jianmin ,
  • BI Yang ,
  • WANG Ting ,
  • LIU Hong
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2020-01-20

  Online published: 2020-06-11

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Abstract

In order to improve storage quality,the effects of calcium lactate combined with nano-film packaging on the quality of Flammulina velutipes at (2±1)℃ and 80%-90% relative humidity were studied. The fresh F.velutipes was treated by calcium lactate immersion, nano-packaging, and calcium lactate combined with nano-film packaging. After 20-day low-temperature storage, the influence of different treatment methods on the main quality parameters of F.velutipes was analyzed. Results showed that the quality of F.velutipes with different treatments was better than that of the control group. However, the effects of nano packaging and calcium lactate immersion on the quality of F.velutipes were different. Calcium lactate treatment was better than nano-packing treatment in inhibiting cap opening, stipe elongation and delaying the decrease of soluble solid and soluble protein content of F.velutipes. While nano-package treatment was more effective in retarding the decline of whiteness value, reducing the accumulation of malondialdehyde (MDA) and suppressing flavor deterioration of F.velutipes. However, there was no significant difference between calcium lactate treatment and nano-packaging treatment in the maintenance of total phenol content. Calcium lactate treatment combined with nano packaging has kept a good F.velutipes quality including the effectively maintained the whiteness of F.velutipes, reduced the respiratory intensity and the degree of membrane lipid peroxidation. And it could also delay the loss of nutrients. Therefore, calcium lactate combined with nano-film packaging has a synergistic effect on the improvement of the storage quality of F.velutipes.

Key words： Flammulina velutipes; nano-packaging; calcium lactate; storage

Cite this article

ZHANG Yu , YUN Jianmin , BI Yang , WANG Ting , LIU Hong . Effects of calcium lactate treatment combined with nano-packaging onstorage quality of Flammulina velutipes[J]. Food and Fermentation Industries, 2020 , 46(9) : 201 -208 . DOI: 10.13995/j.cnki.11-1802/ts.023422

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