福建酸竹鲜笋采后防腐保鲜剂研制  

The Research and Development of Preservatives for Fresh Shoots of Acidosasa notata

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：《四川林业科技》2007年第1期84-86,共3页Journal of Sichuan Forestry Science and Technology

摘　　要：本次实验结果显示福建酸竹笋发霉的致病菌为青霉、曲霉和枝孢霉。通过抑菌实验可得出最佳的复合防腐配方为B13B233%食盐。在确定保鲜配方的生笋实验中,得出福建酸竹生笋保鲜液的最佳配方为复配防腐液(A+0.08%B1+0.05%B2+3%食盐县pH=4.5)+0.03%D3+0.03%E1,该配方经省检疫局检测LD50>20m l.kg-1(比重1.043),几乎无毒,属于对人体安全保鲜液。用此复配防腐液处理福建酸竹笋在贮藏27天时还能保持可食性,保鲜效果明显,具有很大的推广前景。The experiments have shown that Acidosasa notata shoots get mouldy by Penicilium sp. , Aspergelli and Rhizopus sp.. By way of external bacteriostatic ecperimentation, it can be known that the best formula of mixture preservatives is B13B233% salt. In shoots storage experiment,the results have shown that the best formula of Acidosasa notata Oldham shoots preservatives is （ A ＋ 0.08% B1 ＋ 0.05% B2 ＋ 3% salt and pH =4.5）. The formula is tested by Quarantine Bureau of Fujian Province. It is unpoisonous and safe to the people（ LDso 〉20 ml · kg^-1 ,specific gravity 1. 043）. Acidosasa notata shoots can be preserved for 27 days. The storage effect of this preservative is aparent, so it has a large spread prospect.

关 键 词：福建酸竹 生笋 采后 防腐保鲜剂 

分 类 号：S482.295[农业科学—农药学] S644.2[农业科学—植物保护]