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

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