不同保鲜剂对竹笋纤维化及保鲜效果的探讨

食品科学 ›› 2002, Vol. 23 ›› Issue (10): 102-105.

不同保鲜剂对竹笋纤维化及保鲜效果的探讨

徐俐, 刘万军, 陆加贵

贵州大学生物技术学院食品科学系

出版日期:2002-10-15 发布日期:2011-12-31

Study on Effects of Different Preservatives on Fibrosis and Fresh-keeping of Bamboo Shoot

XU Li, LIU Wan-Jun, LU Jia-Gui

Online:2002-10-15 Published:2011-12-31

摘要/Abstract

摘要： 采用安喜培、亚硫酸钠作熏蒸剂,亚硫酸钠、苯甲酸钠、柠檬酸、食盐混合液;青鲜素、壳聚糖混合剂处理;以无任何处理为对照,并用聚乙烯薄膜包装后在(1±0.5)℃下进行贮藏保鲜,试验表明:采用安喜培和亚硫酸钠配制的固体熏蒸剂,可明显地抑制笋活体的呼吸作用,减缓纤维素的增加,使笋体的老化受到明显的抑制,外观与鲜笋差别不大,保鲜期至少可达30d以上,可食率为94.8%,好笋率为96.4%,维生素C保存率为73%,总糖为0.6g/100g,纤维素为0.5g/100g,对照组保存维生素C的保存率较高,为79%。

关键词: 竹笋, 纤维化, 保鲜剂, 低温贮藏, 保鲜效果

Abstract: The effects of keeping fresh bamboo shoots under (1±0.5)℃ with/without chemical preservatives were studied.Different treatments were as follows:Ⅰ.Fumigants Anxipei (MCP) and sodium sulfite (suffocating treatment);Ⅱ.Soak liquid sodium sulfite, sodium benzoic acid, citric acid and salt;Ⅲ.immension liquid MH,carapace polysaccharide; andⅣ.the control i.e., non-treatment only packed with polyethylene films. The results showed that Anxipei (MCP) and sodium sulfite preservatives treatment significantly controlled the respiration rate of bamboo shoot, slowed down the formation of fibrins, and effectively restrained bamboo shoots’ aging process. As such, after one month of storage, the appearance of bamboo shoots didn’t have distinct difference with the original fresh ones.The edibility rate, good product rate, vitamin C repositing rate, gross saccharides, and cellulose being 94.8%, 96.4%, 73%, 0.6g/100g, and 0.5g/100g, respectively.Nevertheless, the control group showed a higher vitamin C repositing rate of 79%.

Key words: Bamboo shoot , Fibrosis preservatives , Low temperature storage , Effect of fresh-keeping

徐俐, 刘万军, 陆加贵. 不同保鲜剂对竹笋纤维化及保鲜效果的探讨[J]. 食品科学, 2002, 23(10): 102-105.

XU Li, LIU Wan-Jun, LU Jia-Gui. Study on Effects of Different Preservatives on Fibrosis and Fresh-keeping of Bamboo Shoot[J]. FOOD SCIENCE, 2002, 23(10): 102-105.

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