竹笋贮藏保鲜技术的研究

Study on Bamboo Shoot Storage and Fresh-keeping Technology

竹笋是竹子可食用的嫩芽,其富含膳食纤维、抗氧化物、氨基酸、矿物质和维生素等物质,是一种天然绿色食品。采收后的竹笋因含水量高、呼吸作用旺盛等原因,非常容易老化,使其失去商品价值和食用价值,急需加大对竹笋的贮藏保鲜研究力度。介绍了竹笋采后生理的变化情况和竹笋贮藏保鲜技术研究进展,并对竹笋产业今后的发展方向进行了展望。

Bamboo shoots were edible shoots of bamboo,rich in dietary fiber,antioxidants,amino acids,minerals and vitamins,and a natural green food.The harvested bamboo shoots were very prone to ageing due to high water content and strong respiration,causing them to lose their commercial value and edible value.Therefore,it was urgent to increase the research efforts on the storage and preservation of bamboo shoots.This article introduced the postharvest physiological changes of bamboo shoots and the research progress of bamboo shoot storage and preservation technology,and prospects the future development direction of the bamboo shoot industry.