贮藏时间和温度对采后竹笋褐变和质量的影响

Pei-Rong Wu, San-Gwang Hwang, Chang-Lin Chen, Huey-Ling Lin
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摘要

由于竹笋(Dendrocalamus latifloxus Munro)采收后切面的高呼吸速率和乙烯产生,切面的褐变和木质化会降低其质量和货架期。由于消费者的需求,使用物理处理来抑制微生物生长和保持质量已变得越来越流行。在这项研究中,竹笋在采收后用 70 °C 的热水处理 30 秒,然后在 1、3 或 5 °C 下储存 4 周,以测量质量变化。结果表明,与 3 ℃ 和 5 ℃ 的竹笋相比,储存在 1 ℃ 的竹笋切面的 L* 值和 h° 角明显较高,但呼吸速率明显较低。在质量方面,竹笋的硬度和切割力值较低,在 1 ℃ 下没有发现腐烂现象。将冷处理过的竹笋在环境温度(25 °C)下复温 1 天的货架模拟试验结果表明,与 3 °C和 5 °C的竹笋相比,1 °C储存的竹笋的L*值和h°角明显较高。总之,在 1 ℃条件下,竹笋切面的褐变和木质化得到有效抑制,质量得以保持,储存期可延长至 4 周。
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Effects of Storage Duration and Temperature on Browning and Quality of Postharvest Bamboo Shoots
Due to the high respiration rate and ethylene production at the cut surface of bamboo (Dendrocalamus latifloxus Munro) shoots after harvesting, browning and lignification at the cut surface reduce their quality and shelf life. Due to the demand of consumers, using physical treatment to inhibit microbial growth and maintain quality has become more and more popular. In this study, bamboo shoots were treated with hot water at 70 °C for 30 s after harvesting and then stored at 1, 3, or 5 °C for 4 weeks to measure the quality change. Our results show that the L* value and h° angle at the cut surface of the bamboo shoots were significantly higher, but the respiration rate was significantly lower when stored at 1 °C compared with those at 3 and 5 °C. In terms of quality, the bamboo shoots showed lower firmness and cutting force values, and no decay was observed at 1 °C. The results from the shelf simulation test with rewarming of the cold-treated bamboo shoots at ambient temperature (25 °C) for 1 day indicated that the L* value and h° angle were significantly higher for the bamboo shoots stored at 1 °C compared with those stored at 3 and 5 °C. Taken together, browning and lignification at the cut surface were effectively inhibited, quality was maintained, and the storage life could be extended to 4 weeks at 1 °C.
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