采后竹笋木质化研究进展  

Review of research progress on lignification of postharvest bamboo shoots

作　　者：黄劲松[1] 高云 郭军[1] 李敏[1] HUANG Jin-song;GAO Yun;GUO Jun;LI Min(College of Chemistry and Material Engineering,Chizhou College,Chizhou 247000,China;Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]池州学院化学与材料工程学院,安徽池州247000 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《广东农业科学》2018年第7期105-110,共6页Guangdong Agricultural Sciences

基　　金：安徽省高校优秀青年人才支持计划项目(gxyq2018112)

摘　　要：综述了近年国内外有关延缓竹笋采后木质化的研究方法:气调贮藏、低温处理、外源化学物质等,揭示了各种处理措施对延缓竹笋木质化的作用机制,通过抑制木质素合成途径一些关键酶(PAL、POD、CAD和C4H)活性的增加,提高了活性氧代谢相关酶(SOD、CAT和APX)活性,延缓贮藏期间水分以及营养价值的下降,抑制了病原菌的生长,抑制竹笋贮藏期间木质素以及纤维素含量的上升,起到延缓竹笋木质化、保持其食用品质,并对今后竹笋采后保鲜研究方法进行展望,为今后竹笋采后品质改良以及采后保鲜提供参考。Research methods on lignification of postharvest bamboo shoots were reviewed at home and abroad in recent years,mainly including modified atmosphere storage,low temperature processing,exogenous chemicals.The mechanisms of inhibiting lignification were revealed by various processing methods.The results showed that it inhibited the increase of key enzymatic activity of the lignin biosynthesis(PAL,POD,CAD and C4H);and improved the activity of enzymes related to reactive oxygen metabolism(SOD,CAT and APX).It can also delay the reduction of moisture content and nutritional values during storage,and inhibit the growth of pathogen and the content of lignin and cellulose during storage,which can retard the lignification of bamboo shoots and maintain the eating quality.These results provide certain references on quality improvement and postharvest fresh-keeping in future.

关 键 词：竹笋 木质化 代谢组学 代谢物 酶活 抗氧化系统 

分 类 号：S644.2[农业科学—蔬菜学]