竹笋在加工及贮藏过程中微观结构的变化

通过对竹笋鲜品以及焯煮品、干制品、罐藏品的显微研究,得出其感官特征和微观变化之间的关系.表现为:(1)焯煮对竹笋细胞结构的影响不大,口感较好;(2)干制竹笋复水后,除顶端部位细胞变化显著外,其余部位细胞未见严重破损,口感爽脆;(3)罐藏竹笋的表皮细胞溃烂,茎中的部分细胞破损,口感脆嫩.因此,对不同的保藏目的而言,以上3种均为竹笋较好的保藏方法.

Microscopic structure changes of bamboo shoots in the different storage process

This article researches the microscopic structure of the fresh bamboo shoots,which is treated by boiling,dried,and potting.And we found some relations between the characteristic through sensory organ and the changes of microscopic structure.The first is that boiling mathod has less influence to the structure and we could get the good sease.The second is that dried bamboo shoots has a little damage in structure besides the top and is felt better.The third is that potting mades the destroy of epidermis and some cell are splited,but tasted still better.So these handles are all good storage mathods for the different purposes.