| 微波辅助涂膜技术对竹笋保藏性的影响 |
| |
| 引用本文： | 文红丽,杨月,陈龙,刘雄.微波辅助涂膜技术对竹笋保藏性的影响[J].食品科学,2012,33(14):268-272. |
| |
| 作者姓名： | 文红丽 杨月 陈龙 刘雄 |
| |
| 作者单位： | 西南大学食品科学学院 |
| |
| 基金项目： | 科技部星火计划项目(2008GA811017) |
| |
| 摘 要： | 为了解决竹笋采后不耐保藏的问题，研究微波辅助涂膜技术对竹笋保藏性的影响。对比微波辅助涂膜、微波不涂膜、直接涂膜、直接冷藏4种处理方式，4℃避光贮藏60d，定期检测竹笋质量损失率、呼吸强度、硬度、PAL活性、POD活性、粗纤维含量、木质素含量及总糖含量等指标。结果表明，微波辅助涂膜处理在各项指标上均优于其他处理，可明显降低PAL活性、POD活性和呼吸强度，抑制竹笋的纤维化，保持竹笋良好的外观品质，贮藏期达50d以上。
|
| 关 键 词： | 竹笋 微波 涂膜 保鲜贮藏 |
| 收稿时间： | 2011-07-03 |
Effect of Microwave-Assisted Coating Technology on Preservation of Bamboo Shoots |
| |
| WEN Hong-li,YANG Yue,CHEN Long,LIU Xiong.Effect of Microwave-Assisted Coating Technology on Preservation of Bamboo Shoots[J].Food Science,2012,33(14):268-272. |
| |
| Authors: | WEN Hong-li YANG Yue CHEN Long LIU Xiong |
| |
| Affiliation: | (College of Food Science,Southwest University,Chongqing 400716,China) |
| |
| Abstract: | The effectiveness of microwave-assisted coating in maintaining the quality of bamboo shoots during post-harvest preservation at 4 ℃ for 60 d was evaluated in this study. The changes of weight loss rate, respiration intensity, hardness, PAL activity, POD activity, cellulose content, lignin content and total sugar content in samples with microwave-assisted coating, single microwave radiation, single coating and no treatment were measured at regular time intervals during the storage period. The results showed that microwave-assisted coating was superior to other treatments in terms of each index. This technology significantly inhibited the aging of bamboo shoots, remained good appearance quality of bamboo shoots and resulted in a shelf life of more than 50 days. |
| |
| Keywords: | bamboo shoots microwave coating preservation |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
