贮藏温度对马蹄笋采后生理及感官品质影响的初步的研究.pdfVIP

第七届中国竹业学术大会论文集 贮藏温度对马蹄笋采后生理及感官品质影响的初步研究 夏海涛王月英’李效文金川 (浙江省亚热带作物研究所，浙江温州325005) 摘要：研究了常温和4℃低温贮藏条件对马蹄笋采后生理及感官品质的影响。结果表明：常温贮藏条件下 马蹄笋的PAL和POD活性均高于4C贮藏。且在贮藏前期的酶活性上升幅度较大；常温和4℃贮藏的马蹄笋 蛋白质含最在贮藏2d后，出现大幅度降低，且常温贮藏的降低幅度大于低温贮藏：二种温度贮藏条件下，马 蹄笋感官品质的差异都在贮藏3 温(50．96％)，说明低温在一定程度上能抑制这两种酶的活性，降低木质素的合成，对笋的保鲜有一定效果。 关键词：贮藏温度；马蹄笋；采后生理；感官品质 onEffectsofDifferent onPostharvest PreliminaryStudy StorageTemperatures and of oldhamiBambooShoots PhysiologySensory QualityDendrocalamopsis XIA Chuan Hai．tao，WANGYue．ying+，LIXiao．wen，JIN Instituteof Wenzhou325005) (Zhejiang SubtropicalCrops，Zhejiang Abstract：Studiedeffectsoftheroom and4℃low on temperaturestorage temperaturestoragepostharvest and of oldhamibamboo resultsshowthat：PALandPOD physiologysensoryqualityDendrocalamopsisshoots，the attheroom were thanat4℃low hada activity temperaturestoragehigher temperaturestorage．andenzymeactivity increaseintheearlier contentattheloom or4℃low greater storage；protein temperaturestorage temperature for2 rateattheroom were storagedays，occurredsignificantdegradation,and greater degradation temperaturestorage thanat4℃low two conditions．thedifferenceof temperaturestorage；undertemperaturestorage sensoryquality reachedthemost levelafter3 ediblerateatlow significant days(a-0．01)；the temperaturestorage(56．30％)