微波处理对绿竹笋保鲜的影响  

Effects of Microwave Treatment on Fresh-keeping of Dendrocalamopsis oidhami Bamboo Shoots

作　　者：高贵宾[1,2,3] 张小平[1,2] 顾小平[3] 周益权[3] 岳晋军[3] 袁娜[3] 

机构地区：[1]安徽师范大学生命科学学院生物环境与生态安全安徽省高校省级重点实验室,安徽芜湖241000 [2]安徽师范大学生命科学学院重要生物资源保护与利用研究重点实验室,安徽芜湖241000 [3]中国林业科学研究院亚热带林业研究所,浙江富阳311400

出　　处：《激光生物学报》2008年第5期652-655,共4页Acta Laser Biology Sinica

基　　金：教育部高等学校博士学科点专项科研基金项目(20060370001);安徽省自然科学基金项目(050430501);2002高校省学术技术带头人后备人选科学研究首次资助项目(2002HBL08);安徽高校省级自然科学研究重点项目(KJ2007A092)

摘　　要：对微波处理后绿竹笋的酸性洗涤纤维(acid detergent fiber,ADF)质量分数的变化及保鲜情况进行了研究,结果表明:ADF质量分数的增加,前期快、后期慢;对照(微波0s)ADF质量分数增加速率显著高于各微波笋样;微波对其抑制作用明显。笋保鲜时间受到微波、微生物等因素的影响;低温保存、无保鲜剂涂膜,竹笋到第8天仍具较好的可食品质。Variations of acid detergent fiber mass fraction and fresh-keeping of Dendrocalamopsis oldhami bamboo shoots were studied. The results showed that the increasing of ADF mass fraction was faster in prophase ; The ADF mass fraction increasing rate of control was higher than samples treated by microwave, this indicated that the inhibitory effect of microwave was obvious. The keeping time of bamboo shoots was affected by microwave, microbe and so on; it could keep good quality until the eighth day at lower temperature and without coating.

关 键 词：绿竹笋 微波 酸性洗涤纤维 保鲜 

分 类 号：Q684[生物学—生物物理学]