| 竹笋保鲜技术研究进展 |
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| 引用本文： | 杨月,刘雄. 竹笋保鲜技术研究进展[J]. 食品研究与开发, 2011, 32(11): 196-200 |
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| 作者姓名： | 杨月 刘雄 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 基金项目： | 科技部星火计划项目(2008GA811017) |
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| 摘 要： | 由于竹笋采收季节集中,采收地点多在山区,并且采后极其容易变质,因而需要保鲜处理。综述竹笋采后呼吸作用和木质化进程,以及涂膜、气调、微波等保鲜技术在竹笋活体保鲜中的应用效果,并对比分析各种保鲜技术的特点,展望了竹笋保鲜技术研究。
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| 关 键 词： | 竹笋 木质化 采后生理 保鲜技术 |
Research Process on Preservation Technique of Bamboo Shoot |
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| YANG Yue,LIU Xiong. Research Process on Preservation Technique of Bamboo Shoot[J]. Food Research and Developent, 2011, 32(11): 196-200 |
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| Authors: | YANG Yue LIU Xiong |
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| Affiliation: | YANG Yue,LIU Xiong(College of Food Science,Southwest University,Chongqing 400716,China) |
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| Abstract: | Because the recovery season of bamboo shoots was centralized;the recovery place was in the mountainous area mostly;thus the bamboo shoots need preservation processing.This article summarized that the respiration and the lignification course of bamboo shoots after picking,the preservation technique effect on living bamboo shoots including film,controlled atmosphere,and microwave treatment.At last,it contrastd and analyzed the characteristic of each kind of preservation technique;has forecast the research on ... |
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| Keywords: | bamboo shoot lignification preservation storage |
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