超声波结合涂膜技术对剥壳竹笋保鲜效果的影响

为解决剥壳竹笋不耐保藏的问题,研究了超声波结合涂膜技术对竹笋保藏性的影响。对比了超声波结合涂膜、超声波不涂膜、直接涂膜、直接冷藏四种处理方法,在4℃避光贮藏60d,定期测定失重率、呼吸强度、硬度、苯丙氨酸解氨酶(PAL)活性、过氧化物(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,超声波结合涂膜后冷藏处理在多数指标上优于其他处理,可抑制呼吸作用、POD活性和PAL活性,延缓竹笋木质化进程,减缓竹笋的纤维化进程,保持竹笋较高品质。本实验为剥壳竹笋的保鲜提供了一种新的技术途径。 

Effect of ultrasonic and coating technology on preservation of bamboo shoots

In order to solve the issues of intolerant preservation of bamboo shoots, the effect of ultrasonic and coating technology on the preservation of bamboo shoots under such four different processing conditions as ultrasonic processing, coating processing, direct coating and direct refrigerating in dark storage at 4℃ for 60 days were studied. The indexes of weight loss rate, respiration rate, firmness, phenylalanine ammonialyase (PAL) activity , peroxidases (POD) activity , cellulose content , lignin content and total sugar content were detected regularly. The result showed that ultrasonic-assisted coating was superior to other treatments in some indexs. The aging of bamboo shoots was inhibited, crude fiber content was delayed, good appearance quality of bamboo shoots was remained significantly. The conclusion provided a new useful method for safer preservation of bamboo shoots.