绿竹笋老化的解剖学研究

Study on the Anatomy of Ageing Dendrocalamopsis Oldhami Bamboo Shoot

绿竹笋是我国南方最著名食用笋。观察绿竹笋老化过程外观变化和组织石蜡切片,研究老化程度不同的笋组织细胞特性。研究表明:绿竹笋老化过程外观变化迅速,失水严重,品质下降快;笋可食部分主要由薄壁组织和维管束构成;笋的老化主要表现在细胞纤维化及水分丧失。同时探讨了绿竹笋保鲜问题。

Dendrocalamopsis oldhami bamboo shoot is the most delicious bamboo shoot. The thesis aims at observing the appearance and the tissue paraffin section of the ageing Dendrocalamopsis oldhami bamboo shoots, and studying on the character of bamboo shoot tissue and cell in different ageing levels. The results indicate that the appearance and the quality of Dendrocalamopsis oldhami bamboo shoots change quickly, in the ageing and the weight of it lose deamatically; bamboo shoots are made of thin-wall tissue and vascular bundle; the ageing of bamboo shoots are mainly shown in fibrosis and dehydration. Presentation of bamboo shoots is discussed as well as.