Effect Of Heat Shock And Oxalic Acid,Alicylic Acid On Postharvest Quality Of Fresh Cut Bamboo

Water bamboo(Zizania latifolia Turcz:)is a wild rice planting area in China after the lotus second aquatic vegetables.Is China’s unique vegetables,the color white,crisptexture taste delicious,nutrient rich,suitable for processing into fresh cut products.Browning,lignification and rotting phenomenon occurred after the normal temperature of Postharvest Stem sheath water bamboo 3~5days,a sharp declinein the value of the goods,fresh cutproductsare shorter,easy to cause the loss of business and the interests of farmers,how to better maintain the supply chain of fresh cut water quality,prolong thepreservation time to become the research the hot.This study aims at the Yuexi Alpine bamboo cultivation zone as the research area,the easy operation of heat shock treatment,combind with 0.1 mmol/L and 1 mmol/L,0.1 mmol/L and 1 mmol/L oxalic acid salicylic acid treatment after storage of fresh cut bamboo,water bamboo exploration in the process of storage quality and physiological characteristics changes,analyze the quality deterioration mechanism summary,appropriate technology quality keeping science of water bamboo.The main results are as follows:In the heat shock treatment test group found in 45 ℃ for 1 min heat stroke treatment to reduce the storage of fresh-cut water bamboo loss weight loss effect is the best,so the thermal hammer and oxalic acid,salicylic acid in the test group selected 45 ℃ for 1 min of heat shock treatment scheme.It is discovered in the experiment of thermal shock sensory evaluation scores than the control group with better to delay during storage of Zizania latifolia color became dark and hardness decreased inhibitory effect.Had a certain inhibitory effect on the increase of heat shock on fresh-cut water bamboo cellulose,heat shock treatment to seasonal cut water bamboo itself decreased the content of VC,but following a period of time after heat shock of fresh-cut water bamboo VC decreased slowly than that of the control.Combination treatment,1 mmol / L oxalic acid treatment than in the control group reduced the water loss in the storage of fres-cut water bamboo weight loss and delay the color darker,and the hardness remains good,and 0.1 mmol / L oxalic acid treatment had no significant effect;oxalic acid treatment of fresh-cut water bamboo storage of MDA content has good inhibition and 1 mmol / L oxalic acid treatment was greater than 0.1 mmol / L oxalic acid treatment effect;1 mmol / L oxalic acidtreatment can improve the total antioxidant capacity of the storage of fresh-cut water bamboo,and 0.1 mmol / L oxalic acid treatment had no significant effect;oxalic acid treatment group on storage of fresh-cut water bamboo in the reducing sugar content decreased,cellulose content increased and the content of VC decreased without significant effect.Salicylic acid on reduce water loss during storage of fresh cut water loss have certain effect,and 0.1 mmol/L salicylic acid and 1 mmol/L salicylic acid treatment effect is the same,but in the process of storage of fresh cut water bamboo refineness 1 mmol/L salicylic acid is more than 0.1 mmol/L salicylic acid treatment effect,also found that the effect of salicylic acid on the change of hardness is not obvious;1 mmol/L salicylic acid treatment can delay good inhibition of the reducing sugar content decreased,cellulose content increased,Vc content decreased and delayed,0.1 mmol/L salicylic acid had no obvious effect on total antioxidant;salicylic acid during storage of fresh cut water to improve the ability of the effect is obvious,and 1 mmol/L salicylic acid and 0.1 mmol/L salicylic acid the same treatment effect;salicylic acid the MDA content increased during storage of fresh cut water had no obvious effect.