贮藏温度对马蹄笋采后生理及品质的影响

Effects of Different Storage Temperatures on Postharvest Physiology and Quality of Dendrocalamopsis Oldhami Bamboo Shoots

研究了常温和4℃低温贮藏条件对马蹄笋采后生理及感官品质的影响。结果表明:常温(25℃)贮藏条件下,马蹄笋的PAL和POD活性均高于4℃贮藏,且在贮藏前期酶的活性上升幅度较大;常温和4℃贮藏的马蹄笋蛋白质含量在贮藏2 d后,出现大幅度降低,常温贮藏的降低幅度大于低温贮藏;两种温度贮藏条件下,马蹄笋感官品质的差异都在贮藏3 d后达到了极显著水平;低温贮藏的平均可食率(56.30%)高于常温贮藏(50.96%),说明适宜低温能在一定程度上抑制PAL和POD的活性,降低木质素的合成,对马蹄笋的保鲜有一定效果。但仅采用低温措施仍达不到较理想的保鲜效果和较长的保鲜时间,还需要研究配合其他的保鲜方法。

Effects of the room temperature storage and 4 ℃ low temperature storage on postharvest physiology and sensory quality of dendrocalamopsis oldhami bamboo shoots were studied.The results show that,PAL and POD activity at the room temperature（25 ℃） storage were higher than at 4 ℃ low temperature storage,and enzyme activity had a greater increase in the earlier storage.Protein content at the room temperature storage or 4 ℃ low temperature storage for 2 days,occurred significant degradation,and degradation rate at the room temperature storage were greater than at 4 ℃ low temperature storage.Under two temperature storage conditions,the difference of sensory quality reached the most significant level after 3 days（α=0.01）,the average edible rate at low temperature storage（56.30%） was higher than at the room temperature storage（50.96%）,these showed that to some extent,low temperature can inhibit PAL and POD activity,and reduce lignin synthesis,have a certain extent for dendrocalamopsis oldhami bamboo shoots reservation.