保鲜剂应用于食用笋的研究进展  

Research advance of the preservative for edible shoots

作　　者：张君君[1] 黄世能[1] 赵霞[1] 黄雪梅[2] 张昭其[2] 郑健[1] 

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

出　　处：《食品工业科技》2010年第7期379-381,共3页Science and Technology of Food Industry

基　　金：国家科技支撑计划专题(2006BAD19B903);国际热带木材组织(ITTO)资助项目(ITTOPD100/01Rev.3(I));广州市林业局资助项目

摘　　要：食用笋包括禾本科竹笋、菊科莴笋、棕榈科藤笋、百合科芦笋等。食用笋具有较高的营养价值,但其采摘后易出现木质化、褐变等。保鲜剂作为一项必不可少的辅助手段及常温下的一项独立技术可以延缓劣变,延长保鲜期,本文就保鲜剂在食用笋贮藏保鲜领域中的应用及其近年来的研究进行了综述。Edible shoots mainly include bamboo shoot（Gramineae）,asparagus（Asteraceae）,rattan shoot（Palmae）,lettuce（Liliaceae）and so on. They have very high contents of nutrition elements. But the harvested fresh shoots are easy to be lignificated and browned which will decrease the quality of shoots. As an indispensable auxiliary mean and an independent technology at room temperature,the preservative can solve these problems. The application of preservative in edible shoots preservation techniques and its research progress were summarized in this paper.

关 键 词：食用笋 保鲜剂 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]