贮藏温度对热处理楠竹笋保鲜效果的影响  

Fresh-keeping Effect of Heat-treated Nan Bamboo Shoots under Different Temperatures

作　　者：李素清[1] 秦文[1] 王家梅[1] 贾雪娇[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《四川农业大学学报》2014年第4期413-417,共5页Journal of Sichuan Agricultural University

基　　金：四川省质检局项目(ZYBZ2013-41);四川农业大学本科论文培育计划

摘　　要：【目的】探讨不同贮藏温度对热处理楠竹笋保鲜效果的影响。【方法】以楠竹笋为研究对象,将热处理后的楠竹笋分别置于(5±1)℃、(10±1)℃贮藏条件下进行贮藏,然后以常温贮藏的楠竹笋作对照,研究其各项品质指标的变化。【结果】与常温贮藏的楠竹笋相比,热处理后的楠竹笋在(5±1)℃、(10±1)℃低温下贮藏能够有效降低失重率,有效减缓总糖含量以及含酸量的降低速率,减轻褐变,延缓楠竹笋衰老的速率,在贮藏12d以后仍具有良好的感官品质。【结论】在(5±1)℃条件下,竹笋的贮藏效果最好。[Objective]The aim of the study was to explore fresh-keeping effects of heat - treated Nan bamboo shoots under different temperatures.[Method]In this study,Nan bamboo shoot was used as a study material.Heat-treated Nan bamboo shoots were stored in （5±1）℃ and （10 ±1）℃,respectively.Compared with Nan bamboo shoots stored under normal temperature,sev-eral quality indicators were measured.[Results]Compared with Nan bamboo shoots stored under normal temperature,heat-treated method under （5±1）℃ and （10±1）℃ reduced the rate of de-creases in weight,total sugar content and acid content.In addition,heat-treated storage de-creased browning and lignification of Nan bamboo shoot.The sensory quality was relatively good after storing for 12 days.[Conclusion]It had the best fresh-keeping effect when the Nan bamboo shoots were stored under （5±1）℃.

关 键 词：楠竹笋 温度 热处理 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]