冬笋的研究.docVIP

Journal of Zhejiang University(Agric. Life Sci.) 收稿日期:2001-09-04 基金项目:国家自然科学基金资助项目 作者简介:顾青(1969-),男,浙江海宁人,博士生,助 研,主要从事功能食品及分子生物学研究. 文章编号:1008-9209(2002)02-0169-06 雷竹笋采后生理及其贮藏技术研究 顾青1,2,朱睦元1,王向阳2,潘建伟1 (1.浙江大学生物技术系,浙江杭州310012; 2.杭州商学院生物工程系,浙江杭州310035) 摘 要:采用不同的处理方法研究了雷竹笋的采后生理变化和保鲜技术.结果表明,臭氧(O3)、0.3% VC+0.5%柠檬酸、0.05%多菌灵处理对雷竹笋均有较好的保鲜效果.采后雷竹笋经O3处理、4℃下贮 藏可显著抑制多酚氧化酶的活性和丙二醛的生成,降低呼吸强度,延长保鲜期25 d以上.而对照的试样 由于微生物的侵染不到10 d就腐败变质.另外,O3处理结合气调包装能有效降低竹笋总糖的消耗,减 缓纤维化作用,较好地保持原有的风味和营养品质. 关 键 词:雷竹笋;臭氧;贮藏;采后生理 中图分类号:Q945 文献标识码:A GU Qing1,2, ZHU Mu-yuan1, WANG Xiang-yang2, PAN Jian-wei1(1.Dept.of Biotechnology,Zhe- jiang University,Hangzhou310012,China;2.Department of Biotechnology,Hangzhou University of Commerce,Hangzhou310035,China) Studies on postharvest physiology and storage of bamboo shoots inPhyllostachys praecoxf.preveynalis. Journal of Zhejiang University (Agric. Life Sci.), 2002,28(2):169-174 Abstract:Fresh bamboo [Phyllostachys praecoxf.preveynalis] shoots were harvested and stored at 4 ℃for 25 days after different treatments (O3, 0.05%carbendazol and 0.3% vitamin C+0.5% citric acid). All treatments gave better results than the control so far as the quality of stored bamboo shoots at the end of storage was considered,the ozone treatment being inferior to the others. Poly-phenol oxi- dase activity, cellulose and MDA level was markedly inhibited by the treatment.Due to fungal growth the shelf life of control bamboo shoots was reduced to less than 10 days. Microbial decay appeared to be the primary cause for deterioration in quality as shown by the development of bacterial, fungal and col- iform microorganisms on external surfaces and internal tissues of bamboo shoots. Microorganisms were inhibited significantly by ozone in PVC bags. Bamboo shoots stored at 4℃after ozone treatment re- tained their initial quality and chemical components for about 25 days. Key words:bamboo [Phyllostachys praecoxf.preveynalis] shoots; ozone; storage; postharvest physi- ology 中国竹笋主产江