| 贮藏温度对筇竹笋采后品质的影响 |
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| 引用本文： | 李宣林,邢亚阁,税玉儒,徐若菡,曹晓彤,许青莲,刘晓翠,毕秀芳. 贮藏温度对筇竹笋采后品质的影响[J]. 西华大学学报(自然科学版), 2021, 40(6): 89-96. DOI: 10.12198/j.issn.1673-159X.3897 |
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| 作者姓名： | 李宣林 邢亚阁 税玉儒 徐若菡 曹晓彤 许青莲 刘晓翠 毕秀芳 |
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| 作者单位： | 西华大学食品与生物工程学院,四川 成都 610039;宜宾西华大学研究院食品非热技术重点实验室,食品非热工程技术研究中心,四川 宜宾 644004;西华大学食品与生物工程学院,四川 成都 610039 |
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| 基金项目： | 宜宾市科技计划专项项目（2018ZSF002）；四川省科技计划项目（2017NFP0030、2018NZ0090、2020YFN0151和2019YFN0174）；成都市技术创新研发项目（2019-YF05-00628-SN；2019-YF05-00190-SN）；西华大学研究生创新基金（ycjj2019082） |
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| 摘 要： | 筇竹笋味甘鲜嫩，笋体脆爽，富含多种营养物质，具有重要的食用、经济和生态价值。筇竹笋采后生命力旺盛，笋体易老化腐烂，难以贮藏，而适当的低温贮藏可有效延缓其木质化进程，延长保鲜期。本文探讨了18、4、0和?18 ℃ 4种贮藏温度对筇竹笋色泽、硬度、失重率、呼吸强度、酶活性、MDA（丙二醛）、木质素及粗纤维的影响。结果表明:采后鲜笋在18 ℃条件下贮藏4 d木质化严重，丧失食用价值；而在4、0和?18 ℃条件下贮藏至第10 d，产品外观品质均保持较好，但由于冻藏（?18 ℃）对笋体细胞造成损伤，解冻后其质地变软，食用品质降低。0 ℃条件下各指标结果优于4 ℃，能更好地保持筇竹笋采后原有品质，延长贮藏时间。本研究为竹笋低温贮藏提供了理论依据。
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| 关 键 词： | 筇竹笋 低温贮藏 采后品质 酶活性 木质化 |
| 收稿时间： | 2021-03-22 |
Effects of Storage Temperature on Postharvest Quality of Qiongqiao Bamboo |
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| LI Xuanlin,XING Yage,SHUI Yuru,XU Ruohan,CAO Xiaotong,XU Qinglian,LIU Xiaocui,BI Xiufang. Effects of Storage Temperature on Postharvest Quality of Qiongqiao Bamboo[J]. Journal of Xihua University(Natural Science Edition), 2021, 40(6): 89-96. DOI: 10.12198/j.issn.1673-159X.3897 |
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| Authors: | LI Xuanlin XING Yage SHUI Yuru XU Ruohan CAO Xiaotong XU Qinglian LIU Xiaocui BI Xiufang |
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| Affiliation: | 1.School of Food and Bioengineering, Xihua University, Chengdu 610039 China |
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| Abstract: | Chimonobambusa tumidissinoda bamboo shoots are sweet, crispy and rich in a variety of nutrients, and have important edible, economic and ecological value. After harvest, the bamboo shoots are vigorous and easy to aging and rot, and difficult to store. Low-temperature storage can effectively delay the lignification process and prolong the fresh-keeping period. Therefore, the postharvest quality change of bamboo shoots was investigated under different storage temperatures (18, 4, 0 and ?18 ℃). The color, hardness, weight loss, respiration intensity, enzyme activity, MDA, lignin and crude fiber were detected. The results show that fresh bamboo shoots are severely lignified and lost edible value after being stored at 18 ℃ for 4 days. Good appearance quality of bamboo shoots could maintained at low temperature (4, 0 and ?18 ℃) for 10 days, while its texture became soft and edible quality reduced significantly due to the cell tissue injury stored at ?18 ℃. The maintain effect on original postharvest quality with 0 ℃ storage was better than that of 4 ℃ storage, and indicated that 0 ℃ low-temperature storage was more conducive to the postharvest preservation of bamboo shoots, which provided a theoretical basis for postharvest low-temperature storage of bamboo shoots. |
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