雷竹笋采后生理及其贮藏技术研究  

Studies on postharvest physiology and storage of bamboo shoots in Phyllostachys praecox f.preveynalis.

作　　者：顾青[1,2] 朱睦元[1] 王向阳[3] 潘建伟[1] 

机构地区：[1]浙江大学生物技术系 [2]杭州商学院生物工程系,浙江杭州310035 [3]杭州商学院生物工程系

出　　处：《浙江大学学报（农业与生命科学版）》2002年第2期169-174,共6页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家自然科学基金资助项目 (39770 4 2 0 )

摘　　要：采用不同的处理方法研究了雷竹笋的采后生理变化和保鲜技术 .结果表明 ,臭氧 (O3 )、0 .3%VC+ 0 .5 %柠檬酸、0 .0 5 %多菌灵处理对雷竹笋均有较好的保鲜效果 .采后雷竹笋经 O3 处理、4℃下贮藏可显著抑制多酚氧化酶的活性和丙二醛的生成 ,降低呼吸强度 ,延长保鲜期 2 5 d以上 .而对照的试样由于微生物的侵染不到 10 d就腐败变质 .另外 ,O3 处理结合气调包装能有效降低竹笋总糖的消耗 ,减缓纤维化作用 。Fresh bamboo [ Phyllostachys praecox f preveynalis ] shoots were harvested and stored at 4 ℃ for 25 days after different treatments (O 3 , 0 05%carbendazol and 0 3% vitamin C+0 5% citric acid) All treatments gave better results than the control so far as the quality of stored bamboo shoots at the end of storage was considered,the ozone treatment being inferior to the others Poly phenol oxidase activity, cellulose and MDA level was markedly inhibited by the treatment Due to fungal growth the shelf life of control bamboo shoots was reduced to less than 10 days Microbial decay appeared to be the primary cause for deterioration in quality as shown by the development of bacterial, fungal and coliform microorganisms on external surfaces and internal tissues of bamboo shoots Microorganisms were inhibited significantly by ozone in PVC bags Bamboo shoots stored at 4 ℃ after ozone treatment retained their initial quality and chemical components for about 25 days

关 键 词：雷竹笋 臭氧 采后生理 贮藏技术 呼吸强度 营养品质 

分 类 号：S644.2[农业科学—蔬菜学] Q945[农业科学—园艺学]