草酸处理对冷藏雷竹笋保鲜效果的影响  

Effect of Oxalic Acid Treatment on Preservation of Bamboo Shoots during Storage at Lower Temperature

作　　者：王琪 郑小林 励建荣 姜天甲 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品安全重点实验室,杭州310035

出　　处：《中国食品学报》2012年第11期84-89,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技专项(优先主题)项目(2011C12051);国家自然科学基金项目(307715090);浙江省高等学校创新团队项目(浙教高科〔2009〕171号)

摘　　要：为探索草酸处理对雷竹笋保鲜的效果,采用5mmol/L草酸对雷竹笋进行浸泡处理10min。以浸水为对照,风干后在4℃条件下贮藏。结果表明,与对照相比,草酸处理能够抑制雷竹笋呼吸速率,降低苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)、脂氧合酶(LOX)的活性,提高超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性,降低过氧化氢(H2O2)含量,同时显著降低鲜笋贮藏期间的硬度,木质素和丙二醛(MDA)的增加速率。采用一定浓度的草酸处理能显著控制雷竹笋褐变,延缓木质化进程,具有较好的保鲜效果。Harvested bamboo shoots were dipped in water or 5 mmol/L oxalic acid solution for 10 min, and then stored at low temperature（4 ℃）. The results showed that, as compared to control, oxalic acid treatment inhibited respiration rate, decreased activities of PAL, PPO and LOX, increased activities of SOD and CAT, and also significantly decreased hydrogen peroxide content in bamboo shoots. In addition, the increasing rate of firmness, lignin, and MDA in bamboo shoots with oxalic acid treatment was apparently lower than that of control. These data suggested that oxalic acid treatment could delay ripening and lignification in bamboo shoots, and in turn maintained better quality of bamboo shoots during storage.

关 键 词：雷竹笋 草酸 木质化 贮藏 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]