Effects Of UV-C And Heat Treatment On The Postharvest Quality Of Minimally Processed Water Bamboo Shoots

Zizania latifolia is a common aquatic vegetable with rich nutritional value in China.In recent years,minimally processed water bamboo shoots had become increasingly popular due to consumer demand for freshness.However,the quality of minimally processed water bamboo shoots rapidly deteriorated under normal storage conditions.The main reason limiting the commercial value of minimally processed water bamboo shoot was the deterioration of surface greenness and lignification.Heat treatment(HWT)and Ultraviolet-C treatment(UV-C)are simple,safe,Pollution-free post-harvest treatments that can maintain and improve the quality of fruits and vegetables during storage.The purpose of this study was to explore the changes in physiological,biochemical and nutritional quality of minimally processed water bamboo shoots through simple physical methods:HWT and UV-C and HWT+UV-C combined treatment,so as to reveal the mechanism of quality deterioration in the post-harvest storage process of minimally processed water bamboo shoots,and to select appropriate firesh preservation technology.The following are the main contents and conclusions of this paper:In this study,the optimal conditions of HWT and UV-C treatment were preliminarily selected,and the surface color and weight loss rate of minimally processed water bamboo shoots at room temperature for 3 days were determined.According to the results of 53? heat treatment 5 min,HWT+UV-C treatment could reduce the weight loss and maintain the sensory quality.So this experiment use the HWT(53? for 5 min),UV-C(4.24 kJ.M-2)and HWT+UV-C three different preservation methods further study the influence of the physiological and the quality of minimally processed water bamboo shoots.Physiological indexes of minimally processed water bamboo shoots were studied.UV-C,HWT and HWT+UV-C treatments could effectively reduce the hardness decline of water bamboo shoot and inhibit the respiratory release rate of it after harvest and storage,Only UV-C and HWT+UV-C treatments can effectively reduce the weightless.UV-C,HWT and HWT+UV-C treatments could maintain the L value and Wl value on both the smooth and backlit surfaces of minimally processed water bamboo shoots and inhibit the increase of a value,b value,total chlorophyll,carotenoid,chlorophyll a and chlorophyll b.They can also improve the gloss and whiteness,prevent the surface from turning green and maintain the sensory value and antioxidant capacity.Nutritional quality of minimally processed water bamboo shoots was further studied.VC content of minimally processed water bamboo shoots was significantly increased after harvest and storage in UV-C treatment group,and VC content of minimally processed water bamboo shoots was decreased in HWT and HWT+UV-C treatment group.UV-C,HWT and HWT+ uv-c treatments had no significant effect on the content of total phenol and lignin in the storage process.HWT and HWT?UV-C treatment groups could inhibit the cellulose content of microprocessed water bamboo shoots after harvest and storage.In addition,the study showed that the three treatments could effectively inhibit the growth of surface microorganism in the storage of minimally processed water bamboo shoots.