覆土栽培对绿竹笋品质与适口性的影响

Influence of Soil-Covered Cultivation on Quality and Palatability of Dendrocalamopsis oldhami Shoot

为培育出高品质的绿竹笋,提高绿竹林的经济效益,通过测定覆土和不覆土栽培下绿竹笋的外观形态和可食率、营养物质、纤维素类物质和主要呈味物质、氨基酸含量及占比,分析不同栽培措施对绿竹笋的品质和适口性的影响。结果表明:覆土后绿竹笋个体质量、基径、长度和可食率分别比不覆土栽培增加了21.32%、13.55%、19.36%和68.06%,且均达到差异显著水平;覆土后绿竹笋蛋白质和脂肪含量分别比不覆土栽培降低了26.63%和60.84%,而可溶性糖和水分含量分别比不覆土栽培提高了16.81%和1.90%;覆土栽培后绿竹笋内总酸、单宁、草酸、纤维素和木质素分别比不覆土栽培降低了60.08%、42.62%、44.83%、34.71%和60.93%;苦味、鲜味、甜味和芳香类氨基酸含量均升高,但苦味氨基酸占比则显著降低。综合分析认为,覆土栽培显著改善了绿竹笋的外观形态和笋的质量,使得绿竹笋的鲜味、香味和甜味增加,苦味、涩味和粗糙度降低,绿竹笋的品质和适口性得到了显著的改善。

In order to cultivate high-quality Dendrocalamopsis oldhamishoot,improve economic efficiency of Dendrocalamopsis oldhami forests,the appearance and edible rate,nutrients,cellulose and main flavor substances,amino acid contents and their proportion of Dendrocalamopsis oldhami shoot from soil-covered bamboo cultivation stand were investigated. The result showed： compared with the non-covered stand,the individual quality,diameter,length and edible rate of the soil-covered stand increased by 21.32%,13.55%,54.37% and68.06%,all reached a significant level; when covered with soil,the protein and fat contents of shoots decreased by 26.63% and 60.84% respectively,while the soluble sugar and moisture contents increased by 16.81% and1.90% respectively; compared with the non-covered stand,the total acid,tannin,oxalic acid,cellulose and lignin of the soil-covered stand were reduced by 60.08%,42.62%,44.83%,34.71% and 60.93%,respectively;bitter,umami,sweet and aromatic amino acids increased,but the proportion of bitter amino acids decreased significantly. Comprehensive analysis showed,soil-covered cultivation can significantly improve the appearance quality of bamboo shoots,add flavor,fragrance and sweet taste,sour taste and reduce the roughness,hence improve the quality and palatability of Dendrocalamopsis oldhami shoots significantly.