摘要
竹笋质地嫩脆,味美可口,而且营养十分丰富,富含多种微量元素,对人体有很好的保健作用,但出笋时间集中且极易木质化,不利于贮藏。应用聚乙烯薄膜包装结合保鲜剂(主要成分为1-MCP)对雷竹笋进行保鲜研究。结果表明薄膜与固体保鲜剂协同处理可明显防止雷竹笋霉变,减缓果肉纤维化及失重,抑制笋体老化。在3±1℃条件下保鲜30d,笋肉感官及营养指标与新鲜笋没有明显区别。
Bamboo shoot is very good for human health because of its plentiful of nutrition, especially in trace elements. But bamboo shoot is not easy to storage since it has to be collected in a short time and very easy lignified. The effects the preservative （major components of 1-MCP） with polyethylene packaging films on the fresh-keeping of bamboo shoots were studied in this paper. The results showed that the integration of preservative 1 -MCP with polyetbylene packaging films could significantly prevent bamboo shoots from mildewing, reduce fruit lignified and weight lost. Compared with the new fresh bamboo shoots, the bamboo shoots stored with the integration at 3 ± 1 ℃ for 30 days had no significant differences in sensory and nutrition contents.
出处
《林业科技开发》
2009年第2期96-99,共4页
China Forestry Science and Technology
基金
国家星火计划项目"竹笋保鲜及其深加工新技术的应用与推广"(编号:2003EA169010)
