3个海拔梯度对高节竹笋品质的影响

目的]比较分析了不同海拔梯度高节竹笋外观品质、营养品质和食味品质的差异,为高节竹高品质竹笋培育提供参考。方法]试验采集3个海拔梯度(110、370、560 m)的高节竹林竹笋,对竹笋外观品质、营养品质和食味品质指标进行调查测定。结果]表明:海拔高度对高节竹笋基径、长度、笋个体质量、可食率和可溶性糖、维生素C、胱氨酸、酪氨酸含量、人体必需氨基酸比例及单宁、草酸含量有显著的影响(P0.05),对高节竹笋蛋白质、脂肪、淀粉、总黄酮、其它种类游离氨基酸、人体必需氨基酸含量和氨基酸总量及纤维素、木质素、苦味、鲜味、甜味氨基酸含量和甜味、鲜味氨基酸比例影响不显著(P0.05),对芳香味氨基酸含量和芳香味、苦味氨基酸比例有较显著的影响(P0.05)。结论]海拔高度对高节竹笋外观品质有显著的影响,中、高海拔竹笋优于低海拔竹笋;海拔高度对竹笋营养品质、食味品质有较显著的影响,但对外观品质的影响更显著。

Influence of Altitudes on Quality of Phyllostachys prominens Shoot

Objective] To approach the effect of altitude on the quality of bamboo shoots and provide reference for the cultivation of high-quality bamboo shoots.Method] The appearance quality, nutrient quality and eating quality of bamboo shoots from three altitudinal gradients (110, 370, 560 m) were investigated.Result] The shoot diameter, length, individual weight, edible parts ratios, soluble sugar, vitamin C, cystine, tyrosine and proportion of essential amino acids, tannin, oxalic acid of bamboo shoots were markedly influenced by altitudinal gradient (P<0.05). The protein, fat, starch, total flavone, other free amino acids, essential amino acids, total amino acid, cellulose, lignose, the content of bitter, delicious, sweet amino acids and proportion of sweet, delicious amino acids showed no significant difference among different altitudes (P>0.05), but the content of aromatic amino acid, proportion of aromatic amino acids and bitter amino acids were also significantly affected by altitudinal gradients (P<0.05).Conclusion] It is suggested that the appearance quality of bamboo shoots was markedly influenced by altitudinal gradients, the appearance quality of shoots at middle and high altitude is superior to that of low altitude. The nutrition quality and eating quality of bamboo shoots are relatively obvious influenced by altitudinal gradients, but the influence of altitude on appearance quality was more significant.