Study On The Preservation And Mechanism Of Bamboo Shoots Stored In Soil

After harvest,the bamboo shoots have high water content,and various life activities are carried out during storage,such as water loss,browning,and accelerated lignification,which eventually leads to loss of nutrients and loss of edible value.This topic uses the traditional sand preservation method of bamboo shoots to analyze the changes in a series of quality(weight loss rate,firmness,browning index,soluble solid content,reducing sugar content and sensory score),and to investigate the changes in the activities of enzymes affecting bamboo browning(polyphenol oxidase)and lignification(phenylalanine ammonia-lyase,cinnamyl alcohol dehydrogenase,peroxidase)of bamboo shoots during storage.The mechanism and application effect of sand storage method in bamboo fresh-keeping preservation were studied.In addition,the combination of water content,preservative and sand in the sand environment was studied.The effect of preservative and sand storage method on the preservation effect of bamboo shoots was obtained,and the best preservation process was constructed.A system for keeping fresh bamboo shoots in sand.The main research contents and results of the project:1.The bamboo shoots were stored at different storage temperatures and using sand storage methods.The bamboo shoots stored in the 4°C sand storage environment had the best preservation effect,and the storage quality of each of them was in an optimal state;and the polyphenols catalyzing the oxidation of phenolic substances Oxidase(PPO),as well as key enzymes that form lignin(PAL,CAD,POD),have the lowest activity during storage,and on the 24th day,the enzyme activity were 101.92U/g FW,0.93 U/g FW?min,2.0 U/g FW?min,1.23×10~3 U/g FW?min,the enzyme activity of un-saved bamboo shoots is much lower than 10°C.Low-temperature sand storage can effectively inhibit the changes of enzyme activity in bamboo shoots,prevent browning and lignification,and its shelf life can be extended by more than half a month.2.The bamboo shoots were stored under different sand water contents.The results showed that the bamboo shoots stored in the sand storage environment with 20%water content did not achieve better preservation compared with the bamboo shoots stored in the dry sand environment.The water in the environment aggravates a series of physiological and biochemical reactions of bamboo shoots.During storage,the enzyme activity is greater than that of the dry sand storage environment.When stored for 24 days,the enzyme activities of PAL,CAD and POD,which are key enzymes for lignin formation,are dry.The bamboo shoots in the sand environment are 1.9 times,1.65 times,and 1.3 times.3.A comparative study of the effects of 1-MCP,gibberellic acid and ascorbic acid on the storage of bamboo shoots in a sand environment showed that 1-MCP has outstanding performance in maintaining hardness and maintaining the solid content of soluble matter,and can effectively inhibit bamboo shoots during storage.The activity of PPO and CAD in the bamboo shoots was 97.25 U/g FW?min,1.91 U/g FW?min after storage for 24 days,which slowed the formation of lignin.Gibberellin has a positive effect on the inhibition of PAL activity.On the 15th day of storage,its PAL activity was 1.22 U/g FW?min,a decrease of 0.14 U/g FW?min.Ascorbic acid has a positive effect on reducing the weight loss of the bamboo shoots,reducing the degree of browning,and inhibiting the peroxidase activity in the bamboo shoots,but the effect is not significant.Based on the comprehensive analysis,the best preservation effect of 1-MCP combined with sand treatment for bamboo shoots was obtained.4.Preservation system in soil is the method of using the moisture,temperature and gas in the storage environment to regulate the respiration of plants,so as to achieve preservation.The sand storage system studied in this subject lays a certain theoretical foundation for the subsequent construction of spontaneous and controlled atmosphere preservation methods for fruits and vegetables.