食用笋保鲜技术研究进展  

In Research Advances the Preservation Techniques for Edible Shoot

作　　者：郑谊[1] 黄世能[1] 冼光勇[1] 赵霞[1] 黄雪梅[2] 

机构地区：[1]中国林业科学研究院热带林业研究所,广东广州510520 [2]华南农业大学园艺学院,广东广州510642

出　　处：《安徽农业科学》2007年第33期10837-10839,共3页Journal of Anhui Agricultural Sciences

摘　　要：食用笋主要有竹笋、芦笋、莴笋、棕榈藤笋等,是一类营养价值非常高的天然保健食品。但由于其采摘后容易发生木质化、褐变等,对品质影响较大。因此,鲜笋储藏保鲜受到广泛重视。鲜笋储藏保鲜主要有物理方法、化学方法、生物方法等,综述了这些方法在食用笋保鲜上的应用及近年来的研究进展。Edible shoots mainly include bamboo shoot,asparagus,lettuce,rattan shoot and so on.They are a kind of natural and health foods with very high contents of nutrition elements.However,the harvested fresh shoots are easy to be lignificated and browned which will decrease the quality of shoots.So many efforts have been made to develop techniques and methods for the preservation and storage of these shoots.The three methods that have been mainly used in preservation and storage of fresh edible shoots are physical,chemical,and biological ones.Based on a literature review,this paper summarizes the achievements of research and development of preservation techniques for edible shoots.

关 键 词：食用笋 营养 保鲜 进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]