Physiological And Biochemical Changes In Fresh-cut Bamboo Shoots (Phyllostachy Pubescens) During Preservation

Bamboo shoots (Phyllostachy pubescens) are popular in China because of the good taste andnutrational value, appropriate price. However after a serious of mechanical processing such aspeeling washing,, fresh—cut, the quality of bamboo shoots will get down,which limits its sales reginalto local areas. The purpose of this paper is to discuss the effects of different treatments on the fresh-cutbamboo shoots, and selecting an effective method for keeping fresh-cut bamboo shoots’ quality. Shootsof bamboo (Phyllostachy pubescens) were grown in Lin’An. After washing and fresh-cut, the bambooshoots are treated by6kJ/m2UV-C,100mg/L ClO2and6kJ/m2UV-C combine100mg/L ClO2.Theresearch contents and conclusions are shown as follows:1.The results of different treatments on fresh-cut bamboo shoots’ indicated that UV-C treatment,ClO2treatment, UV-C combine ClO2treatment could make fresh-cut bamboo shoots’ quality(includesWeigh loss, Firmness, Color quality△E and Senses quality) drop slowly. UV-C combine ClO2treatment’s performance is the best of all, such as firmness of5days storage are just control’s88.1%,weigh loss of6days storage ending is1.19%, the change of color quality△E is significantlyless than control（P <0.05）.And the senses quality of UV-C combine ClO2treatment shows thebest,which gets four points.2.The results of different treatments on fresh-cut bamboo shoots’ Nutritional quality’s influenceindicate that UV-C treatment, ClO2treatment, UV-C combine ClO2treatment can keep fresh-cutbamboo shoots’ Nutritional quality effective. The results found that UV-C combined with ClO2caninhibit soluble total sugar and soluble reducing sugar’s content fall (its contents are1.15times and1.53times to control).and its flavonoids contents of6days storage ending is the highest of treatments.3. The results of different treatments on fresh-cut bamboo shoots’ microbial influence show thatUV-C combine ClO2treatment can kill coliform effective, inhibit the growth of bacteria.After6daysstorage end, the amount of coliform is less than3MPN/g, and the total aerobic bacteria counts are250CFU/g.4.The results of different treatments on fresh-cut bamboo shoots’ Physiological and biochemicalchanges discribe that UV-C combine ClO2treatment can inhibit the activities of phenylalaminemineammonia lyase（PAL）polyphenol oxidase (PPO),and peroxidase (POD)， promote the active peak of catalase (CAT) arrive, and ease of lignin and MDA content increased. The correlation of lignincontents and the activities of PAL, PPO and POD were analysised by the Gray correlation analysismethod. Results showed that enhance contribution to biosynthesis of lignin is PAL <PPO <POD.5. The results get from the experiment of simulating transportation, which are the fresh-cut bambooshoots that stored in0-1℃for4days and9-10℃for2days, indicate that UV-C combine ClO2treatment can maintain the quality of fresh-cut bamboo shoots, and make the products conform asstandard NY/T1048-2012.