Research And Application Of Bamboo Shoots Green Storage Technology

Bamboo shoots are important part of human diet due to their taste and nutritional value such as carbohydrate, protein, minerals, active cellulose, vitamins and a variety of essential trace elements which are helpful our health. However, the fresh bamboo shoots are easily lignified under the room temperature. It was reported that the sixty percent of a fresh bamboo had been lignified under the room temperature storage of 24 h, and it would lose the commodity value over 48 hours on the condition of the room temperature storage. Picking mechanical injury would lead to the rapid growth of microorganisms. In addition to bamboo body are easily infected by the diseases and insect pests to cause damages which are mian reason of fermentation, browning and decomposition of the bamboo shoots during the storage. These factors resulted in the deficiency of large supply of the bamboo shoots, and scale circulation and long shoot shelf period blocking. So it is vital significant for us to solve preservation technology of bamboo shoots of the storage drawback.First, this study identified for storage and fresh keeping of bamboo shoots which should take the head just exposed soil surface for harvesting optimum period. The bamboo body should be no mechanical damage, retaining sheath and root, eliminating diseases of bamboo shoot. Ensure the bamboo body without water, and avoid digging bamboo shoots in the rainy day. Secondly, this study used four methods of pre-cooling technology of bamboo shoot. The results show that method of pre-cooling bamboo by being immersed in water or shower water is not good, because the bamboo sheath is wet lead to bamboo flesh browning quickly in the actual process of storage, and then accelerated mildew because of serious water. Direct vacuum pre-cooling can remarkable shorten the pre-cooling time, but water loss seriously. Using cold storage pre-cooling method is applicable in the preservation of bamboo shoots in the industrialization process of current. Secondly, this paper studied the antibacterial and mildewproof treatment technology of postharvest bamboo shoots. The results show that the fumigant treatment is the best effect of mildew, and the ozone is second, and CT-antistaling agent is the worst. The Fresh bamboo shoots can reach 2 ~ 3 d on the shelf life with using foam box sales Ice package.This paper also studied the use of vacuum storage technical quality and related enzyme activity of bamboo shoots after harvest. The results showed that storage at 50 k Pa,(2±1) ℃, 90-95% RH conditions for 35 days, hypobaric storage inhibited lignin, cellulose accumulation and the increase of hardness and ethylene production; Significantly inhibited the increase in PAL and POD activity; reduce O2?- productivity and inhibit the accumulation of H2O2 and MDA, the bamboo shoots storage combined with low temperature and pressure treatment is an effective preservation methods.In terms of the relationship between the ethylene and 1-MCP treatment and woody bamboo shoots at the signal transduction level, the studies showed that bamboo shoot tissue aging process would be controlled and regulated through the ethylene and 1-MCP expression treatments to adjust to the expression of ERS1 gene. In addition, the PAL, CAD and POD activities were significantly improved to enhance tissue accumulation of lignin and cellulose and accelerate ageing of bamboo shoot by using of ethylene treatment. However, ethylene release rate of harvest bamboo shoots was reduced during the 1-MCP treatment, and the PAL, CAD and POD activity, and the synthesis of lignin and cellulose were suppressed to delay aging. Exploring the effects of 1-MCP on postharvest bamboo shoots active oxygen metabolism and quality, the results showed that 1-MCP treatment could refrain the accumulation of MDA and H2O2, ethylene and O2?- generation rate,to tissue stiffness. 1-MCP treatment could maintain a high SOD, CAT and APX activity. Therefore, 1- MCP treatment could balance the bamboo shoots active oxygen metabolism, delay the process of membrane lipid peroxidation, so as to reduce the lignification, and keep the quality of bamboo shoots.