| Abstract: In order to avoid the decomposition and liquefaction of Volvariella volvacea after harvest, the effect of coating preservation technology on keeping the commodity value and edible value of Volvariella volvacea was studied. 0.5%, 1.0% and 1.5% chitosans were used to coat film with Volvariella volvacea for 0.5, 1.0 and 1.5 min, respectively, and then which were stored in a constant temperature storehouse at (15±1) ℃ without light. The effects of different chitosan impregnation treatments on weight loss rate, sensory quality, hardness, vitamin C content and other indexes of Volvariella volvacea were compared. The results showed that the loss rates of soluble solids and VC of Volvariella volvacea were 38% and 29%, respectively, with treated by 1.0% chitosan dipping coating for 0.5 min after two days of storage, all were lower than other treatments, and after three days of storage, the weight loss rate of Volvariella volvacea was the lowest, the hardness decreased slowly, the sensory score and freshness degree were better than other treatments, the soft rot rate, browning rate and yellowing rate were 46%, 54% and 3%, respectively, which were lower than other treatments. Coating film for 0.5 min by 1.0% chitosan could maintain the nutritional quality and improve the quality during storage of Volvariella volvacea. |