摘要
用毛竹春笋在１℃左右的恒温冷库下，采用５种方法进行贮藏保鲜，结果表明：带壳鲜笋采用抽气速冻冷藏方法的效果最为理想，可贮藏３个月以上；其次是带壳鲜笋抽气冷藏；而一般冷藏和剥壳后进行贮藏，其保鲜期都很短。建议在有条件的情况下，大量贮藏毛竹春笋可采用抽气速冻冷藏方法进行保鲜。
Five cold storage methods for conserving fresh bamboo (Phyllostachys pubescens) shoots with or without sheathes in plastics bags with or without air at a constant temperature 1℃ hava been experimented. The results showed that the quick-frozen method with sheathes in plastics bags without air could conserve shoots for a longest time in a edible quality till over 3 months; the second efficient method was cold storage in plastics bags with sheathes and without air,while the cold storage with air in bags or without sheathes only could conserve fresh shoots for a short time in edible quality. It is suggested that the quick-frozen cold storage with shoots' sheathes and without air in bags can be adapted for mass shoot conservation.
出处
《竹子研究汇刊》
北大核心
1996年第3期33-38,共6页
Journal of Bamboo Research
关键词
毛竹
春笋
笋
保鲜
新陈代谢
spring shoot of Phyllostachys pubescens
conserve
technique
