壳聚糖涂膜对绿竹笋采后保鲜效果的影响

Preservation Effects of Chitosan Coating on Bamboo Shoot

绿竹笋采后常温下保鲜期仅为1 d。本试验将带笋箨绿竹笋采后用1.5%壳聚糖溶液（壳聚糖溶于5 mmol/L草酸）涂膜处理后,贮藏在4℃、相对湿度85%~90%的冷库中,研究壳聚糖涂膜对采后绿竹笋的保鲜效果。结果表明,壳聚糖涂膜可显著延缓绿竹笋的硬度、纤维素和木质素增加的速率,减少总糖的消耗,抑制苯丙氨酸解氨酶（PAL）和多酚氧化酶（PPO）活性,有效降低采后绿竹笋的木质化程度和褐变指数,保持笋肉的良好品质,冷藏10 d的绿竹笋腐烂率〈5%,可食率〉95%。

The shelf-life of postharvest bamboo shoots was only 1 day during normal temperature storage. Harvested bamboo shoots were treated by 1.5% chitosan-coating （chitosan dissolve in 5 mmol/L oxalic acid）, and then stored at low temperature （4 ~C） and relative humidity 85%-90% condition to study the effect of chitosan coating on bamboo shoot during storage. Results showed that, chitosan coating treatment could significantly inhibit the increases rates of firmness, cellulose and lignin content, delay the decrease of total sugar, inhibit the activities of PAL and PPO, effectively reduce the degree of lignification and browning index, and keep the good quality of harvested bamboo shoot. After cold storage for 10 days, the decay rate of bamboo shoots was less than 5% and edible rate was more than 95%.