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本研究运用切顶处理和低温贮藏,研究绿竹笋采后生理变化和保鲜效果。试验结果表明:不同处理绿竹笋PAL活性呈先上升后下降的趋势,以从笋生长点以下2cm处切除,不去壳的处理效果较为理想,其PAL活性最小,为10.932 4u/g·h;从笋生长点以下2cm处切除,去壳的处理在1~20d内的POD活性一致保持在较低水平(28.4912~32.2836u/g·min),能较好地抑制POD活性的变化;从笋生长点以下2cm处切除,不去壳和去壳两个处理对对PPO活性的抑制好于其它处理,蛋白质和感官变化基本一直;从笋生长点以下2cm处切除,不去壳的处理贮藏20d时的可食率最高,为59.94%。
In this study, the top-cut and low temperature storage were used to study the physiological changes and preservation effects of green bamboo shoots after harvest. The results showed that the PAL activity of green bamboo shoots firstly increased and then decreased and then decreased from 2 cm below the shoot growth point. The non-shelled treatment showed the best PAL activity with the lowest PAL activity of 10.932 4 u / g · h. The activity of POD was kept at a low level (28.4912 ~ 32.2836u / g · min) at 1 ~ 20d after excision at 2cm below the growth point of shoots, which could inhibit the change of POD activity. The growth of 2cm below the growth point to cut, not to shell and shell two treatments on PPO activity inhibition better than other treatments, protein and sensory changes basically; from the shoot growth point 2cm below the excision, not the shell handling storage 20d The highest edible rate was 59.94%.