Abstract:The effects of four packaging methods on the quality of fresh shiitake mushrooms (appearance, texture, gas concentration, cell membrane integrity, nutrient content, antioxidant enzymatic activity, and antioxidant content) sold in farmers’ markets were studied. Compared with those in other treatments, shiitake mushrooms in PE packaging showed better appearance quality, and PE packaging improved firmness (3.50%), catalase (CAT) activity (1.24%), and superoxide dismutase (SOD) activity (49.08%) during the early storage period. On the third day of storage, the rate of weight loss of shiitake mushrooms in PE packaging increased by only 2.87%; meanwhile, the contents of total sugars and malondialdehyde (MDA) decreased by respectively 19.32% and 20.11%, whereas the contents of total phenols and flavonoids, which are antioxidant substances, increased by respectively 2.16 times and 9.92 times. In conclusion, PE packaging exhibited the best overall effect and maintained the quality of fresh shiitake mushrooms by delaying the consumption of total sugars and decline of firmness, inhibiting the rate of weight loss and MDA production, and improving the antioxidant potential. These findings offer data support for maintaining the quality and reducing the economic losses of fresh shiitake mushrooms in the process of market circulation.
