低温贮藏对黄藤笋品质的影响  

Effect of Low Temperature Storage on Fresh Shoots Quality of Daemonorops margaritae

作　　者：黄世能[1] 郑谊[1,2] 黄雪梅[3] 赵霞[1] 张昭其[3] 

机构地区：[1]中国林业科学研究院热带林业研究所,广州510520 [2]濮阳市森林病虫害防治检疫站,河南濮阳457000 [3]华南农业大学园艺学院,广州510642

出　　处：《世界竹藤通讯》2013年第4期7-11,共5页World Bamboo and Rattan

基　　金：国家"十一五"林业科技支撑计划专题项目(2006BADl980903);国际热带木材组织资助项目(PD100/01Rev.3(I));广州市林业局资助项目(2004-02)

摘　　要：在3℃、7℃、11℃和25℃4种贮藏温度下,测定了黄藤笋外观品质、笋心的色度、硬度、失重率和相对电导率的变化。结果表明,贮藏于3℃和7℃的黄藤笋分别会在第14天、第21天发生冷害现象,说明黄藤笋属于冷敏性蔬菜。低温可以显著抑制黄藤笋心腐烂的发生,延缓失重率的下降,贮藏28天失重率≤4.5%。随着时间的延长,低温下贮藏的黄藤笋心,其硬度和相对电导率总体呈上升趋势;而25℃下贮藏的黄藤心,硬度在14天前也呈上升趋势,但随后缓慢下降,在第21～28天急剧下降,电导率在第28天时已无法测定,因为部分笋心已腐烂。综合结果分析认为,11℃是黄藤笋适宜的贮藏温度。The changes in appearance, chromaticity, hardness, rate of weight loss and relative conductivity of Daemonorops margaritae shoots were measured at four storage temperatures of 3, 7, 11 and 25 ℃. Results showed that chilling injury occurred on shoots stored at 3 ~C and 7 ℃ on the 14th d and 21st d, respectively, suggesting that D. margaritae shoot is a kind of cold sensitive vegetables. Low temperatures （3, 7 and 11 ℃） could significantly inhibit shoots from decay and keep the rate of weight losses less than 4.5% after 28 d storage. When stored at low temperatures, the hardness and relative conductivity of shoots increased with the storage time, while those shoots stored at 25℃ increased slightly till the 14th d, then decreased afterwards with an extreme decrease from the 21st d to 28th d during storage, and the relative conductivity could not be measured as parts of shoots had decayed on the 28th d. Based on these results, the temperature of 11 ℃ could be suitable for the storage ofD. margaritae shoots.

关 键 词：黄藤 低温 贮藏 藤笋品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]