黄毛笋的培育及在地保鲜技术  

The Cultivation of Yellow Bamboo Shoots of Phyllostachys heterocycla cv.pubescens and Their in Situ Conservation Technique

作　　者：石全太[1] 白瑞华[1] 

机构地区：[1]国家林业局竹子研究开发中心,浙江杭州310012

出　　处：《竹子研究汇刊》2005年第2期26-28,共3页Journal of Bamboo Research

摘　　要：黄毛笋肉质肥厚、脆嫩、无涩味、营养价值高、口感好。通过调查试验,该文详细总结介绍了黄毛笋的培育及在地保鲜技术。通过应用该技术,可比一般毛笋出土推迟10～25d。The yellow bamboo shoots of Phyllostachys heterocycla cv.pubescens are fleshy,tender,nutritious and delicious. Based on field investigations and trials,the cultivation of yellow bamboo shoots of Phyllostachys pubescens and their in situ conservation techniques were summarized and introduced in this paper. Using this technique,the emergence of the bamboo shoots can be postponed for 10～25 d .

关 键 词：黄毛笋 在地保鲜技术 栽培技术 产笋带 施肥 光照控制 采收 

分 类 号：S644.2[农业科学—蔬菜学]