摘要
利用固体保鲜剂对带箨的毛竹冬笋在常温（１０～１５℃）下进行贮藏试验，在为期５周的贮藏期内，以笋体外观及其营养成分含量的变化为指标，对试验结果应用正交试验方法筛选出了本实验条件下保鲜剂主要成分的最佳组合为２５％Ｎａ２ＳＯ３、３０％ＮａＨＣＯ３、１０％ＣａＯ和４０％大蒜抽出液。试验结果还表明，在贮藏开始的两周内冬笋的失水量可达到其自重的２０％，因此，保鲜措施应以前期保水、后期防霉为重点。
Expertments on the chemical storage of winter Phyllstachy pubescens shoots with sheaths by solid preservatives were conduced at the temperature of 10-15℃. Based on the grades of external appearances and variations of the nutrient contents of bamboo-shoots by the orthogonal test of L_(16)(4￣3×2￣6) in a duration of five-weeks' storage,the optimum combination of the main ingredients of these solid preservatives in the given experiment was determined,that is,NaSO3(25%),NaHCO3(30%), CaO (10%) and garlic extract (40%) absorbed with activated carbon. Moisture loss occurred in the first two weeks reached about 20% of the weight of fresh bamboo-shoots,therefore, proper moisture-keeping and antiseptic treatments should be first taken into account.
出处
《竹子研究汇刊》
北大核心
1996年第3期25-32,共8页
Journal of Bamboo Research
基金
福建省教委科研资助
关键词
冬笋
笋
化学贮藏
固体保鲜剂
正交试验
毛竹
winter bamboo-shoots
chemical storage
solid preservatives
orthogonal test
