福建酸竹笋保鲜过程中生理生化研究  

Studying on Physio-biochemical Characteristicss of Acidosasa notata Shoots During Preservation

作　　者：黄勇[1] 严增 陆新华 吴巧萍 韩彤平 

机构地区：[1]福建省林业科学研究院 [2]无锡市绿化建设有限公司 [3]福建省屏南县农村社会服务联动中心 [4]屏南县熙岭林业站 [5]屏南县长桥林业站

出　　处：《林业科技开发》2006年第3期39-41,共3页China Forestry Science and Technology

基　　金：福建省科技厅重点项目"福建酸竹;苦竹笋保鲜技术应用研究"的部分内容(2001-Z-067)。

摘　　要：利用筛选出的保鲜液配方进行福建酸竹生笋保鲜过程中的笋体生理生化指标观测。结果显示:利用保鲜剂处理过的福建酸竹笋,其笋体明显表现为多酚氧化酶的活性降低,纤维素的生成过程减缓,呼吸强度下降以及水分丧失或减少等生理特性。并且经保鲜处理的福建酸竹笋在贮藏27 d时基本还保持可食性,而对照笋在保持12 d 左右就基本上丧失了可食性,大大延长了保鲜期,具有良好的推广前景。The physio-biochemieal characteristics of Acidosasa notata shoots, which were treated with freshness keeping agents, were studied in this paper. Ttle results indicated that, for these treated shoots, the Polyphenol Oxidase activity reduced, the process of cellulose synthesis became slow, the respiratory intensity decreased and water losing reduced. Ttlese shoots treated with freshness keeping agents could keep their edibility up to 27 days, in contrast to 12 days for those not treated shoots. Ttlerefore, these freshness keeping agents may have a good prospect for apphcation in practice.

关 键 词：福建酸竹 生笋 生理生化 

分 类 号：S831.5[农业科学—畜牧学] TS251.4[农业科学—畜牧兽医]