Effect Of MAP In Combination With UV-C Treatment On The Preservation Effect And Mechanism Of Minimally Processed Water Bamboo Shoots

Wood fiberification,softening,browning is the main problem of minimally processed water bamboo shoots preservation,and the use of technology can effectively delay it senescence,also extend the shelf life of minimally processed water bamboo shoots.In this study,we studied the effects of different UV-C dose and MAP packaging combined with UV-C on sensory and nutritional quality,lignification and related enzyme activities and antioxidant enzymes,the purpose of scientific science for the minimally processed water bamboo shoots stem storage selection of appropriate technology.The main findings are as follows:?1?UV-C treatment with pre-exploration:UV-C treatment of different doses?0,1 kJ/m²,3 kJ/m²,5 kJ/m²?on the color,hardness,weight loss rate,TSS,soluble protein content and total bacteria of minimally processed water bamboo shoots have different effects.1kJ/m²UV-C treatment dose in the inhibition of minimally processed water bamboo shoots color,hardness,soluble protein content and TSS decreased,delaying weight loss and microbial growth and reproduction showed a unique advantage.?2?Effects of UV-C treatment on the quality of minimally processed water bamboo shoots:The effect of different UV-C dose?0,0.5 kJ/m²,1 kJ/m²,2 kJ/m²,4 kJ/m²?on the quality of minimally processed water bamboo shoots are both pros and cons.1kJ/m² UV-C treatment dose can effectively inhibit the minimally processed water bamboo shoots color,hardness,soluble protein content and soluble sugar content decreased,delaying weight loss and microbial growth and reproduction,so as to maintain a better sense of quality of it;inhibit the increase of relative leakage rate and MDA content,maintenance of cell membrane integrity;to maintain a lower lignin and cellulose accumulation rate and lower PAL activity and higher CX activity,thus delaying the woody lignification process and aging;Delayed the decrease of SOD,CAT,APX activity and the increase of POD activity,which delayed the metabolism of reactive oxygen species and the senescence of fruits and vegetables.The UV-C dose treatment of 4 kJ/m² accelerated the oxidation browning and lignifications of minimally processed water bamboo shoots,and made the sensory quality and taste deterioration of it.Therefore,only choose the appropriate UV-C dose in order to achieve the effect of preservation.?3?The effect of MAP combined with UV-C on the quality of minimally processed water bamboo shoots was:1 kJ/m² UV-C treatment,MAP,MAP combined with UV-C treatment had effect on the preservation of minimally processed water bamboo shoots.Compared with the control group,treatment can significantly inhibit the decrease of the hardness,color,soluble protein content,soluble sugar content and Cx activity and antioxidant related enzymes?SOD,CAT and APX?of minimally processed water bamboo shoots.The weight loss rate,total number of bacteria,relative leakage rate,MDA content,lignin and related enzyme activity?lignin,cellulose,PAL?and POD activity were maintained at a low level.Among them,MAP and MAP combined with UV-C treatment of the packaging to maintain a lower O₂ content and higher CO₂ content,also contribute to the retention of minimally processed water bamboo shoots.Compared with the other two treatments,the effect of MAP combined with UV-C treatment on the hardness,weight loss rate,soluble protein content,soluble sugar content,total bacterial count,SOD activity and so on were significant.