Studies On Storability Of Water Bamboo (Zizania Latifolia) At Ambient Temperature And Development Of Processed Products

Water bamboo(Zizania latifolia) is an unique aquatic vegetable in our country.The fresh succulent stem is white,crisp and rich in nutrients,but it's easy to dehydatrate and shrink after harvest.At ambient temperature,water bamboo without shell will lose edible value after a few days.Improving storability and developing processing products are development directions of water bamboo industry as well as main objectives of this project.Results of the study are as follows:1.Effects of Heat Shock Treatment and Chitosan Coating on Preservation of Water Bamboo without Shell at Ambient TemperatureCompared with the control group,the combined treatments with hot water at 38℃for 15min and 1.5%chitosan coating could reduce the weight loss rate,color difference,respiration intensity,the content of MDA,the content of total phenols,the activity of some enzymes like PAL,PPO and POD significantly during the storage period.Besides,hardness,the content of Vc and the content of soluble reducing sugar of the treated group could be remained relatively high.2.Study on soft can processing technique of water bamboo with pickled potherb mustardThe best formula for soft can of water bamboo with pickled potherb mustard was water bamboo 100g,pickled potherb mustard 70g,rice wine 15mL,pepper ring 1g,sugar 6g.Then by cooking and stewing,vacuum packaging,sterilizing in a 95℃water bath for 25min,a kind of soft canned food which has a delicious taste,a long shelf life and can be consumed and carried conveniently is produced. This product has a shelf life as long as 3 months without preservatives,conforming to the current development trend of food industry and has market prospects.3.Study on freezing and processing technology of water bamboo slicesEffects of blanching,freezing and frozen storage condition on the quality of water bamboo slices were studied.Water bamboo slices were blanched under different temperatures,effects of blanching temperature and time on peroxidase(POD) activity,hardness and nutrient contents were studied. Blanched water bamboo slices were frozen at -25℃,-75℃,liquid nitrogen(-196℃) respectively and then preserved at -25℃for 6 months.Besides,after being quickly frozen at -196℃,water bamboo slices were preserved at -25℃and -75℃respectively for 6 months.The qualities of water bamboo slices under different freezing or storage temperatures were compared.Results showed that blanching in 100℃water for 2 min could reduce POD activity to an acceptable level.Freezing at 196℃and stored at -75℃could minimize the damage to cells in water bamboo slices,resulting in lowest drip loss rate, relative electric conductivity and color difference and maintaining better hardness and nutrient contents.