减压贮藏对毛笋采后品质和相关酶活性的影响  

Effects of Hypobaric Storage on Post-harvest Quality and Some Enzyme Activities of Bamboo Shoots

作　　者：陈惠云 孙志栋 吴峰华[2] 杨虎清[2] 

机构地区：[1]宁波市农业科学研究院 [2]浙江农林大学农业与食品科学学院,浙江临安311300

出　　处：《食品与发酵工业》2011年第12期204-207,共4页Food and Fermentation Industries

基　　金：浙江省自然科学基金项目(Y3100082);宁波市农业创新创业资金项目(2010C91048)资助

摘　　要：研究了减压冷藏(40 kPa)和常压冷藏对毛笋采后生理和品质的影响。结果表明,减压冷藏能够抑制毛笋贮藏期间的组织褐变和霉变的发生,减少组织中丙二醛的积累,降低PAL、POD和PPO等酶的活性,延缓木质素合成和组织硬度的增加。减压贮藏对毛笋具有良好的保鲜效果。The effect of hypobaric storage（40 kPa） on post-harvest physiology and quality of bamboo shoots（Phyllostachys pubescens M azel） were investigated.The results showed that the application of hypobaric storage was effective in preventing the increase of decay rate and browning index of bamboo shoots compared to common cold storage.Meanwhile,hypobaric storage inhibited the activities of superoxide dismutase（PAL）,peroxidase（POD） and polyphenol oxidase（PPO）,decreased the firmness and accumulation of lignin,and inhibited the accumulation of malonaldehyde（MDA）.These results suggested that hypobaric storage may prevent the development of flesh lignification and maintaining the quality of bamboo shoots.

关 键 词：减压贮藏 毛笋 木质化 采后生理 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]