复合生物保鲜剂对甜龙竹笋采后贮藏保鲜效果的影响  

Effect of Compound Biological Preservatives on Post-Harvest Storage and Fresh-Keeping of Dendrocalamus brandisii shoots

作　　者：张静美 张锡庆 李翱翔 Zhang Jingmei;Zhang Xiqing;Li Aoxiang(Yunnan Forestry Vocational and Technical College,Kunming 650021,China;College of Materials and Chemical Engineering,Southwest Forestry University,Kunming 650224,China;Yunnan Academy of Forestry and Grassland,Kunming 650201,China)

机构地区：[1]云南林业职业技术学院,昆明650021 [2]西南林业大学材料与化学工程学院,昆明650224 [3]云南省林业和草原科学院,昆明650201

出　　处：《世界竹藤通讯》2023年第5期34-40,共7页World Bamboo and Rattan

基　　金：云南省教育厅科学研究基金项目(2022J1390);云南省吴良如专家工作站项目(202305AF150050)。

摘　　要：以甜龙竹笋为材料,研究复合生物保鲜剂对甜龙竹笋采后贮藏品质的影响。在前期试验结果的基础上,采用复合生物保鲜剂(2.5%茶多酚+0.05%溶菌酶+1.5%壳聚糖)分别浸泡未剥壳、剥壳、去笋衣处理(3种试验处理)后的竹笋5 min,各试验处理均以超纯水浸泡5 min作为对照,自然阴干后用聚乙烯保鲜袋包装,在4℃下贮藏,分析贮藏0、2、4、6、8、10、12、14 d时笋外观和水分、总糖、纤维素、半纤维素和木质素含量等指标变化。结果显示:随着贮藏时间延长,各处理笋外观色差均有增大的变化趋势;各处理笋的水分和总糖含量均呈现逐渐下降的变化趋势,木质素、纤维素和半纤维素含量则呈逐步增加的趋势;贮藏期间各时期,复合生物保鲜剂处理的笋水分和总糖含量均高于对照组,而纤维素、半纤维素和木质素含量则均显著低于对照组;在3种试验处理中,“复合生物保鲜剂+剥壳”处理的保鲜效果优于其他处理。可见,复合生物保鲜剂能有效地减缓采后甜龙竹笋的木质化进程,以“复合生保鲜剂+剥壳”处理保鲜效果最好。The stud explores the effects of composite biological preservatives on the storage quality of post-harvest Dendrocalamus brandisii shoots under different treatments.On the basis of previous experimental studies,the unshelled,shelled and decoated bamboo shoots are soaked with composite biological preservative(2.5%tea polyphenol+0.05%lysozyme+1.5%chitosan)for 5 min,respectively,and the 5-min ultra-pure water treatment is taken as the control.After being soaked,the bamboo shoots were naturally dried,packaged in polyethylene plastic bag and stored at 4℃.During the storage period of 0,2,4,6,8,10,12,14 days,the changes in appearance,moisture,total sugar,cellulose,hemicellulose and lignin of the bamboo shoots under the different treatments are analyzed.The results show that with the extension of storage time,the change in appearance and color of the bamboo shoot presents an increasing trend,and the contents of water and total sugar in the bamboo shoots under each treatment show a trend of decrease,while the contents of lignin,cellulose and hemicellulose show a trend of increase.The contents of water and total sugar of the bamboo shoots treated with compound biological preservative are higher than those in the control group,while the contents of cellulose,hemicellulose and lignin in the treatment group are significantly lower than those in the control group.The compound biological preservative plus shelling is a superior treatment to other treatments.It is indicated that the compound biological preservative could effectively slow down the lignification of post-harvest D.brandisii shoots,and the treatment of compound biological preservative plus shelling has the best effect.

关 键 词：甜龙竹 复合生物保鲜剂 营养成分 笋品质 贮藏 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]