外源保鲜剂在竹笋保鲜及加工中的应用研究进展  

Research Progress in Application of Exogenous Preservatives in Preservation and Processing of Bamboo Shoots

作　　者：黄满昌 吴长坤 李沁 Huang Manchang;Wu Changkun;Li Qin(Yunnan Academy of Forestry and Grassland,Kunming 650201,China;College of Life Sciences,Xishuangbanna Vocational and Technical College,Jinghong 666100,Yunnan,China;Zhenxiong Forestry and Grassland Technology Promotion Station,Zhenxiong 657200,Yunnan,China)

机构地区：[1]云南省林业和草原科学院,昆明650201 [2]西双版纳职业技术学院生命科学学院,云南景洪666100 [3]镇雄县林业草原科技推广站,云南镇雄657200

出　　处：《世界竹藤通讯》2024年第4期113-118,共6页World Bamboo and Rattan

基　　金：中国科学院西部青年学者项目(LiQin2022)。

摘　　要：竹笋是一种保健森林蔬菜,具有高蛋白、高纤维、低脂肪的特点,广受消费者的欢迎。竹笋采后极易产生失水老化、褐变、营养成分下降等变化,致使鲜笋品质迅速变差、贮运困难。保鲜剂因其具有方便、实用、价格低等优点而被广泛应用于果蔬保鲜中,成为果蔬保鲜的研究热点。文章综述了化学保鲜剂和生物保鲜剂在竹笋保鲜及加工中的应用,探讨其作用效果和作用机理,并提出今后的重点研究方向,旨在为竹笋采后保鲜、减损提供参考。As a kind of healthy forest vegetable,bamboo shoots are popular among consumers due to its high protein,high fiber,and low fat content.However,bamboo shoot's quality deteriorates rapidly,which makes it difficult to transport,because fresh bamboo shoots are susceptible to water loss,aging,browning,and nutrient decline after harvesting.Preservatives are widely used in the preservation of fruits and vegetables because of their convenience,practicality and low price,and have become a hot topic in the study of fruit and vegetable preservation.The paper summarizes the application of chemical and biological preservatives in the preservation and processing of bamboo shoots,discusses their effects and action mechanisms,and proposes the key research directions in the future,aiming to provide references for the post-harvest preservation and loss reduction of bamboo shoots.

关 键 词：竹笋 化学保鲜剂 生物保鲜剂 笋品质 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]