贮藏温度对马蹄笋采后生理及品质的影响

研究了常温和4℃低温贮藏条件对马蹄笋采后生理及感官品质的影响.结果表明:常温(25 ℃)贮藏条件下,马蹄笋的PAL和POD活性均高于4 ℃贮藏,且在贮藏前期酶的活性上升幅度较大:常温和4℃贮藏的马蹄笋蛋白质含量在贮藏2 d后,出现大幅度降低,常温贮藏的降低幅度大于低温贮藏;两种温度贮藏条件下,马蹄笋感官品质的差异都在贮...

Effects of Different Storage Temperatures on Postharvest Physiology and Quality of Dendrocalamopsis Oldhami Bamboo Shoots

Effects of the room temperature storage and 4 ℃ low temperature storage on postharvest physiology and sensory quality of dendrocalamopsis oldhami bamboo shoots were studied.The results show that,PAL and POD activity at the room temperature(25 ℃) storage were higher than at 4 ℃ low temperature storage,and enzyme activity had a greater increase in the earlier storage.Protein content at the room temperature storage or 4 ℃ low temperature storage for 2 days,occurred significant degradation,and degradation rate at the room temperature storage were greater than at 4 ℃ low temperature storage.Under two temperature storage conditions,the difference of sensory quality reached the most significant level after 3 days(α=0.01),the average edible rate at low temperature storage(56.30%) was higher than at the room temperature storage(50.96%),these showed that to some extent,low temperature can inhibit PAL and POD activity,and reduce lignin synthesis,have a certain extent for dendrocalamopsis oldhami bamboo shoots reservation.