摘要
研究春笋在(0±0.5)℃,减压条件下的生理生化变化。结果表明,减压贮藏可以显著降低春笋贮藏期的呼吸强度,能较好地防止木质化的发生和硬度的上升,能够有效控制超氧化物歧化酶(SOD)和过氧化物酶(POD)活性,并减少H2O2的积累。从而有效地保持了膜完整性、减缓衰老进程、大幅延长贮藏时间。
The changes of physiological and biochemical indexes under the conditions of low pressure were studied in bamboo shoots （Phyllostachys vivax Mcclure）. The result showed that hypobaric storage could slow down markedly respiratory rate and inhibit the increase of firmness. The content of H2O2 of bamboo shoots un- der hypobaric storage was lower than that in the control. The activity of SOD and POD in hypobaric storage was significantly lower than those of in the control. The hypobaric storage is a effective method of prolonging the shelf life of bamboo shoots.
出处
《食品科技》
CAS
北大核心
2005年第10期80-83,共4页
Food Science and Technology
关键词
春笋
减压贮藏
生理生化指标
bamboo shoots
hypobaric storage
physiological and biochemical indexes
