Comparison of the Preservation Effects of Different Packaging Films on White Mushroom
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Abstract:
The effects of three packaging films (PE, PE+microporous, and PP) on the storage quality of Pleurotus ostreatus were studied, and the mechanism underlying such effects was explored. The results showed that the treatment with the polytene (PE) packaging film led to the lowest browning degree and the best appearance quality, on the 12th day of storage, the contents of soluble protein and reducing sugar increased by 21.39% and 70.68% respectively, with the total sugar content being the highest, and the weight and hardness decreasing by 0.82% and 1.15% respectively. Also, the treatment with the PE film resulted in the lowest conductivity and malondialdehyde (MDA) content, decreases in the activities of chitinase (CHT) and β-1,3-glucanase (Glu) by 46.87% and 48.56%, respectively, and the highest activities of superoxide dismutase (SOD) and catalase (CAT), with the CAT activity, content of antioxidant flavonoids, content of total phenols, and lignin content increasing by 2.42, 1.62, 8.18 and 1.20 times, respectively. Although the PE+microporous treatment enhanced the activity of SOD and the formation of antioxidant substances in the later stage of storage, the effect of delaying browning was poor. The browning, oxidation and weight loss were the most severe in the PP treatment group. Insummary, the treatment with PE packaging film has the best storage effect. It may enhance its antioxidant capacity by delaying the degradation of cell wall, and increasing the activity of antioxidant enzymes and the content of antioxidant substances. The results of this study can provide certain reference and a basis for the post-harvest storage and preservation technology of Pleurotus ostreatus.
