Effects of different storage temperature and film packaging on the quality of postharvest Flammulina velutipes.
The postharvest fresh Flammulina velutipes were packed with 0.03 mm PE non-porous film, 0.03 mm PE microporous film, intelligent breathing film respectively, and stored at low temperature (4°C) and controlled freezing-point (-0.5°C). The effects of different storage conditions on the quality of Flammulina velutipes were studied by determining the change of weight loss, soluble solids content, Vc content, color, cell membrane permeability and soluble protein content of Flammulina velutipes in the process of storage. The results showed that the controlled freezing-point temperature storage was better than that of low temperature storage, intelligent breathing film packing storage was better than that of the other two PE film packaging storage. The fresh-keeping effect of intelligent breathing film package at controlled freezing-point was the optimal. It could extend the storage time of Flammulina velutipes to a long time of 30 days.