Study On The Technique For Keeping Fresh And Processing Of Green Bamboo Shoot

Green bamboo shoots (Dendrocalamopsis oldhami keng f. )is a green bamboo genus of bambusoideae. Green bamboo shoots with unique flavor are nutrient-rich; but if pay no attention to storage, 4-5 hours after harvest they begin changes in flavor. The general preservation last only one day at normal temperature, thus limiting the sales of green bamboo shoots.This dissertation explored the Green bamboo shoots from two major aspects of the fresh-keeping and processing:1 The part of fresh-keepingAdoptting a nutrient solution or restraining enzymatic activity of green bamboo shoots to retain freshness,the two kinds methods have carried out comparison on the effects of fresh-keeping to green bamboo shoots.And the results showed that: the optimum conditions are immersing the bamboo shoots in keeping-fresh liquid ,keeping at 2.5℃,watering at one-day interval between the month,and the sense organ grade is 3.5, the loss of water is 9.48%,the thick fiber content is 0.079%,the amino acid content is 6.429‰,the gross saccharides content was 8.77%,the protein content is 4.00%.Single factor tests were used to compare the effects of fresh-keeping. By treating with the different methods of processing by microwave irradiation,ozone or pulsed light, we compared the effects of restraining enzymatic activity of green bamboo shoots and freshness. The optimum processing method is as follows: after treated with microwave irradiation for 2s or pulsed light for 10s,and then paceled with fresh-keeping film of PE, putted green bamboo shoots into the condition in which low temperature2℃, It can keep freshness up to half a month and make fewer changes in sensory, and the sense organ grade is above 3.0.The Preservation method of the treatment with Ozone inhibited approach because of the strong ozone oxidation. It destructed the green bamboo shoots sheathes,and damage the Green bamboo shoots' sensory evaluation,so the method could be improved.By comparison,it delayed the aging of the Green bamboo shoots,the losing of water, and the green bamboo shoots maintain the flavor, and good sensory evaluation in the low temperature conditions, with providing nutrients to Green bamboo shoots to provide a material basis to green bamboo shoots, in particular the provision of water. In addition, the storage period is extended nearly doubled.2,The part of processingThe processing of the soft canned bamboo shoots is expounded in This part of article.The results showed that the best processing of the soft canned bamboo shoots was scalded in 90-100℃for 90 min.After 7 days of Storage, the sense organ grade is 88.4, the gross saccharides content was 8.77%, the protein content is 3.85%, the amino acid content is 3.85‰, the thick fiber content is 0.079%. The soft canned bamboo shoots which dealling with the processing achieve commercial standards,and sensory evaluation achieve A standard.