采后预冷处理和贮藏温度对台湾绿竹笋鲜笋老化的影响

doi:10.3969/j.issn.1009-7791.2018.03.005

亚热带植物科学 ›› 2018, Vol. 47 ›› Issue (03): 218-221.DOI: 10.3969/j.issn.1009-7791.2018.03.005

• 植物生理生化与分子生物学 • 上一篇下一篇

采后预冷处理和贮藏温度对台湾绿竹笋鲜笋老化的影响

张雪芹，谢志南，林建忠，赖瑞云，钟赞华，刘国全

(1.福建省亚热带植物研究所/福建省亚热带植物生理生化重点实验室，福建厦门 361006；2.厦门现代名优果树开发有限公司，福建厦门 361024)

收稿日期:2018-06-07 修回日期:2018-09-13 出版日期:2018-09-30 发布日期:2018-09-30
通讯作者: 谢志南
作者简介:张雪芹，博士，副研究员，从事植物营养学研究。
基金资助:
厦门市科技计划项目(3502Z20141084)

Effect of Pre-Cooling and Storage Temperature on Fresh Bamboo Shoot Aging of Bambusa oldhamii

ZHANG Xue-qin, XIE Zhi-nan, LIN Jian-zhong, LAI Rui-yun, ZHONG Zan-hua, LIU Guo-quan

(1.Fujian Institute of Subtropical Botany/Fujian Key Laboratory of Physiology and Biochemistry for Subtropical Plant, Xiamen 361006, Fujian China; 2.Modern Famous Fruit Development Co. Ltd., Xiamen 361024, Fujian China)

Received:2018-06-07 Revised:2018-09-13 Online:2018-09-30 Published:2018-09-30
Contact: XIE Zhi-nan

摘要/Abstract

摘要： 研究采后预冷处理和贮藏温度对台湾绿竹笋鲜笋老化的影响。结果表明，采后预冷处理和贮藏温度对台湾绿竹笋的老化速度、保鲜期和失重率有显著影响。采后预冷处理抑制鲜笋的老化，降低其老化率，延长保鲜期。(5±0.5) ℃恒温箱贮藏下，鲜笋的老化率、失重率低于(30±0.5) ℃恒温箱贮藏，贮藏期则相反。贮藏3、6、9、12 d，(5±0.5) ℃恒温贮藏下的鲜笋失重率均低于1%；(30±0.5) ℃恒温贮藏下，鲜笋失重率分别为26.32%、38.10%、48.04%、55.23%。

关键词: 预冷处理, 贮藏温度, 老化率, 失重率

Abstract: Effect of pre-cooling and storage temperature on fresh bamboo shoot aging of Bambusa oldhamii was studied. Results showed that aging speed, preservation period and weight loss ratio of B. oldhamii shoots were affected obviously by pre-cooling and storage temperature. Pre-cooling treatment could restrain aging of fresh bamboo shoot, reduce aging rate and prolong preservation period. The aging rate and weight loss ratio of fresh bamboo shoot under (5±0.5) ℃ constant temperature chamber was lower than those of (30±0.5) ℃ constant temperature chamber, but its storage period was on the contrary. When fresh bamboo shoots stored 3, 6, 9 and 12 days, the weight loss ratio of fresh bamboo shoots at (5±0.5) ℃ constant temperature chamber was lower than 1%, which was 26.32%, 38.10%, 48.04% and 55.23% respectively at (30±0.5) ℃ constant temperature chamber.

Key words: pre-cooling treatment, storage temperature, degree of aging, weight loss ratio

中图分类号:

S644.2

张雪芹，谢志南，林建忠，赖瑞云，钟赞华，刘国全. 采后预冷处理和贮藏温度对台湾绿竹笋鲜笋老化的影响[J]. 亚热带植物科学, 2018, 47(03): 218-221.

ZHANG Xue-qin, XIE Zhi-nan, LIN Jian-zhong, LAI Rui-yun, ZHONG Zan-hua, LIU Guo-quan. Effect of Pre-Cooling and Storage Temperature on Fresh Bamboo Shoot Aging of Bambusa oldhamii[J]. Subtropical Plant Science, 2018, 47(03): 218-221.

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[2]	曾佑炜,徐良雄,龙刚,彭永宏. 贮藏温度对玫瑰鲜花抗氧化能力的影响[J]. 亚热带植物科学, 2004, 33(04): 1-4.

采后预冷处理和贮藏温度对台湾绿竹笋鲜笋老化的影响

Effect of Pre-Cooling and Storage Temperature on Fresh Bamboo Shoot Aging of Bambusa oldhamii

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