Different Treatments On Fresh Keeping Effect Of Bamboo Shoots

Bamboo (Dendrocalamopsis oldhami (Munro) Kengf) belongs the Gramineae, Dendroealamopsis, and belongs the excellent Shoot-producing sympodial bamboo species, mainly distributed in tropical and subtropical regions of South China. Bamboo is a very high economic value of sympodial bamboo, it has the characteristics of rapid growth, growth to forest fast, cut down period is short and yield and so on. Bamboo shoots in Postharvest is still a living organism, and constantly carried out various activities of life, such as water loss to strengthen, respiratory effects of strengthening and accelerate the process of wood, these physiological changes tend to affect the change of appearance of bamboo shoots, texture and nutrient content, leading green bamboo shoots practical value reduction and storage period shortening and other adverse effects.This study uses a completely randomized block design, study of different packaging materials, different chemical antistaling agent and different biological preservatives effect on the bamboo shoot fresh-keeping, The main results were as follows:With different packaging materials (food packaging bags, vacuum packing bag, aluminium foil, PE cling film, PVDC cling film)packaging processing of bamboo shoot, bamboo shoot can improve the sense quality, improve the edible rate of bamboo shoot, reduce water loss and protein loss, and can inhibit the PPO, POD and PAL activity in bamboo shoot, the vacuum packaging bag is best.In order to sorbic acid potassium, sodium chloride, citric acid and sodium carboxymethyl cellulose consisting of nine kinds of chemical antistaling agent, In1%potassium sorbate+1.0%sodium chloride+0.2%citric acid+1.0%sodium carboxymethyl cellulose and0.1%potassium sorbate+1.0%sodium chloride+citric acid+0.9%sodium carboxymethylcellulose prepared into compound antistaling agent for fresh-keeping effect best.The former has a positive role to the bamboo shoots quality, loss of moisture, protein loss and edible rate, the latter has a stronger inhibitory effect to the PPO, POD and PAL activity in bamboo shoots, third days and seventh days reduce to1.06U/g.min,23.96U/g. min,9.15U/g.h and8.88U/g.min,38.83U/g.min,28.07U/g.h respectively, and can prevent the lignification of green bamboo shoot effectively.In order to konjac gum, chitosan and citric acid composition of nine species of biological antistaling agent, In1.5%+2.0+0.1konjac glucomannan chitosan citric acid and0.5%konjac gum+1.0%chitosan+citric acid formulated into coating effect is best. The former can not only maintain the bamboo shoots during storage of sensory quality, reduce water loss and protein loss, improve the edible rate, but in early in the course of storage of bamboo shoot, bamboo shoot bamboo shoot can inhibit the PPO, POD and PAL activity; the latter can be in the green shoots of late in the course of storage well inhibited PPO, POD and PAL activity, third days reduced to3.49U/g.min,9.13U/g.min,30.05U/g.h and0.74U/g.min,2.42U/g.min,32.72U/g.h, and can prevent the lignification of green bamboo shoot effectively.