Effect of Edible Composite Coating Treatment on Postharvest Preservation Quality of Pholiota Nameko
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Effects of edible composite coating on the preservation quality of pholiota nameko during refrigeration storage were investigated. The preservation coating experiment was prepared using sodium alginate as the film-forming agent, adding thyme essential oil, nisin, L-cysteine and coalescing agents. The physiological and biochemical changes of the mushroom were studied after treatment with composite coating.. The results obtained are as follows: the composite coating could effectively delay the apparence of peroxidase(POD) activity peak, delay the decrease of the phenylalanine ammonialyase (PAL) activity, enhance the oxidation activity of oxidase, reduce the decrease of soluble protein and inhibit the increase of MDA content.. In addition, composite coating also could delay the accumulation of flavonoids and total phenol. The results indicated that composite coating could effectively delay the mushroom body aging, retain more nutritional value and keep the mushroom body quality. At the end of the storage period, the total colonies number of the composite coating group was only 2.82×104 CFU/g, while 22.82×104 CFU/g of the control group which indicated that composite coating treatment could resist microbial invasion, reduce the possibility of corruption and infecting diseases in nameko.
