Study On Electromagnetic Radiation Technology To Refresh Living Bamboo Shoots

Due to many bamboo shoots growing in the mountains, and traffic inconvenience and low fresh-keeping technology,bamboo shoots were perishable and become lignification easily,thus whose edible value and economic value not fully reflect.Therefore it was important to research how to control the quality deterioration of bamboo shoots.The electromagnetic radiation technology including microwave and ultrasonic wave had vast fo applied foregound,as they were easy to operate, safe and free from pollution thing remains,and kept sample flavors well.The paper used different power and time of microwave and ultrasonic wave to treat bamboo shoos with shell and bamboo shoots without shell.Then, measured samples' physiology and biochemistry indexes; compared them and confirm the best power and time of microwave and ultrasonic wave traeting bamboo shoots.Afer that,combined with film; measured each physiology and biochemistry indexe;finally recognized the refreshment effect of microwave and ultrasonic wave treating bamboo shoots. The results are showed as follows:1. Through the experiment, after treated bamboo shoots with shell and bamboo shoots without shell with different power and time of ultrasonic wave; determined respiration rate,hardness, lignin content and peroxidase (POD), phenylalanine aminolyase (PAL),found that bamboo shoots'hardness, lignin content, fiber content,POD and PAL activity were reduced when treated baomoo shoots with shell with ultrasonic power 120W,6min and bamboo shoots without shell withultrasonic power 150W,9min.2. In the article,firstly oa all, the bamboo shoots with shell and without shell were treated by ultrasonic wave; then,were filmed by the mixed solution which contain 20mg/g chitosan, 2mg/g konjak glucomannan,1.5% citric acid,0.05% Sodium dehydroacetate and preserved them at 4℃. In preservation period, bamboo shoots treated by ultrasonic wave and film had lower hardness, weight loss rate, respiration rate, POD and PAL activity. Total sugar, lignin and cellulose content were also controlled. The seriation of preservation effect from excellent arrive bad showed as follows:bamboo shoots were treated by ultrasonic wave and film, only by ultrasonic wave, by film, by nothing. 3. The results show that:with various micowave processing conditions, through determining each index such as hardness, lignin content, cellulose content, PAL and POD activity and so on, it was found that the microwave power P50 (400W),30s,and power P50 (400W),60s were the best conditions as the following store.Under this condition,bamboo shoots' hardness, lignin content, crude fiber content and POD, PAL activity declined compared to the control group.4. After were treated by microwave, bamboo shoots were obviously surperior to untreated bamboo shoots.The experiment proof as follows:the untreatedbamboo shoots with shell perished in the 60th day.While, the other treated sample still kept high quality. In the storage period, bamboo shoots treated by microwave and film held low hardness, respiration, PAL and POD activity. The changes of tatal surger, lignin and cellulose cotent were also obvious weak. In the end of storage, bamboo shoots treated by microwave still kept high quality, and its storage life was prolonged.