版纳甜龙竹鲜笋品质及储藏保鲜技术研究  

A Study of Quality and Preservation Technology of Fresh Dendrocalamus hamitonii Shoots

作　　者：谭宏超[1] 杨金铭 Tan Hongchao;Yang Jinming(Bamboo Research Institute,Yunnan Normal University,Kunming 650092,China)

机构地区：[1]云南师范大学竹类研究所,昆明650092

出　　处：《世界竹藤通讯》2018年第3期24-27,共4页World Bamboo and Rattan

基　　金：意大利竹子商贸集团项目(编号:2016019)

摘　　要：版纳甜龙竹笋味鲜甜,营养价值较高,但鲜笋在自然条件下容易因微生物侵染而变质,无法食用,因此研究其储藏保鲜技术具有重要意义。文章试验研究了版纳甜龙竹笋在不同储藏条件下的品质特征。结果表明:经速冻处理的竹笋在-30℃条件下储藏,前7个月内笋的各项品质指标几乎未变,保存至8～10个月,笋肉颜色、口感、可食率及各项营养指标虽然有所下降,但仍保持较好的食用性;竹笋在3～5℃的条件下储藏,前10 d各项品质指标基本不变,前30 d仍能保持较好的口感及营养品质,保存至第50 d时可食率仍在60%以上,仍具有可食性。The Dendrocalamus hamitonii shoots are tasty with high nutrition value,but the fresh shoots are easily infected by microorganisms and decayed. In this sense,it is significantly important to study the shoot preservation technology. The paper experimented and studied the quality characteristics of D. hamitonii shoots preserved in different conditions. The results showed that the shoot preserved at the condition of-30 ℃ after quick freezing would keep their qualities and taste during the first 7 months,while even in the 8th-10th month,the shoot still kept their taste to the certain degree even when the nutrition indicators like color,taste,edibility rate and the other had the decreased scores.Bamboo shoots that were kept under the condition of 3-5 ℃ kept their previous scores for quality indicators in the first10 d and still their good taste and nutrition in the first 30 d,and when the shoot had been kept for 50 d at this condition,there were still above 60% of shoots that were edible.

关 键 词：版纳甜龙竹 竹笋 保鲜技术 营养质量 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]