苦竹鲜笋涂膜保鲜试验研究  

Experiment of Pleioblastus amarus Preservation with Film Coating

作　　者：黄勇[1] 

机构地区：[1]福建省林业科学研究院,福建福州350012

出　　处：《西南林学院学报》2006年第5期45-49,共5页Journal of Southwest Forestry College

基　　金：福建省科技厅重点项目(2001-Z-067)资助

摘　　要：在苦竹鲜笋保鲜试验中,确定最佳涂膜保鲜液为复配防腐液(A+0.08%B1+0.05%B2+3%食盐且pH=4.5)+0.03%D3+0.5%M51.0%M33%M1,用该涂膜配方液处理苦竹笋切口,保存至33 d和36 d时,其可食率仍分别高达100%和83.33%,生理生化指标测定显示:涂膜保鲜液具有降低苦竹生笋生理活性,抑制笋体老化及保水的作用,且食用安全,具有良好推广前景.It was found out by fresh preservation experiment that the optimum film coating solution for Pleioblastus amarus shoots was the mixture composed of （A ＋0.08% B1 ＋0.05% B2 ＋ 3% NaCl, pH =4.5）and （0.03% D3 ＋ 0.5% M5 1.0% M33% M1 ）. The edible rates of Pleioblastus amarus shoots were 100% and 83.33% after having been stored for 33 days and 36 days respectively when the cuts were coated with filming solution. It was showed by the physiological and chemical indices that the filming solution could lower the physiological activities of Pleioblastus amarus shoots, inhabit the shoots from ageing and water losing. It was proved to be safe and there is a good prospect for extending the preservative filming solution.

关 键 词：苦竹 生笋 保鲜 

分 类 号：S795.08[农业科学—林木遗传育种]