栅栏技术对毛竹笋采后品质劣变的调控作用

Role of hurdles technology for deterioration of postharvest quality in bamboo shoots

本文研究了栅栏技术对毛竹笋采后品质劣变的作用。对毛竹笋贮藏期间纤维素、木质素含量、苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)活性、可食率、褐变指数以及腐烂率等生理指标进行检测。结果表明,采用栅栏因子处理能够明显抑制毛笋PAL、PPO酶活性、纤维素、木质素的合成,降低硬度;抑制可食率降低、腐烂率的增加及褐变指数升高,从而有效延长采后毛竹笋的贮藏期,从5 d延长到30 d。

The role of the hurdles technology on the quality of deterioration of the bamboo shoot was studied in this paper.Meanwhile,the content of cellulose and lignin,the activities of PAL and PPO,firmness,edible percentage,decay rate and browning index were determined.The results showed that treatment of hurdles technology could inhibit the activities of PAL,PPO; inhibited the accumulation of cellulose and lignin; significantly inhibited the rates of the increases in firmness; decreased its decay rate and browning index; increased edible percentage for bamboo shoot so as to effectively prolong the storage period of post- harvest bamboo shoot.These results suggested that bamboo shoots could be preserved from 5 days to 30 days by hurdles technology.