| 遮光对茶秆竹笋外观形态及不同部位间营养成分含量的影响 |
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| 引用本文： | 郭杨,余学军. 遮光对茶秆竹笋外观形态及不同部位间营养成分含量的影响[J]. 林业科学研究, 2023, 36(4): 90-98. DOI: 10.12403/j.1001-1498.20220611 |
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| 作者姓名： | 郭杨 余学军 |
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| 作者单位： | 浙江农林大学竹子研究院，浙江 杭州 311300 |
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| 摘 要： | 目的 探究不同光照强度对茶秆竹笋的外观形态和各部位间营养成分含量的影响，为茶秆竹笋品质调控和科学培育提供指导。 方法 用套袋的方式对竹笋遮光，设置CK（自然光照）、L1（50%自然光照）和L2（完全遮光）3种光照处理，采样后测定分析竹笋外观形态指标和各部位间营养成分含量的变化。 结果 遮光后茶秆竹笋的基径、长度和笋个体质量下降，中度遮光下可食率降低，完全遮光后可食率升高；笋箨与笋肉的L*值、a*值和b*值均上升，笋箨叶绿素含量减少，花青素含量增加，色素含量与色泽指标间存在显著相关性。随着光照强度减弱，笋尖部的蛋白质和脂肪含量增加，笋中部的氨基酸总量与必需氨基酸比例先升高后降低，笋基部的甜味、苦味和芳香类氨基酸比例先下降后上升，各部位的灰分含量先增多后减少，可溶性糖含量先降低后升高，维生素C、纤维素和酚类物质的含量减少。 结论 遮光后茶秆竹笋的外观品质更佳，苦味物质含量减少，口感明显提升，不同光照强度下各部位营养成分含量的变化存在差异。
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| 关 键 词： | 遮光 茶秆竹笋 外观形态 营养成分 |
| 收稿时间： | 2022-12-20 |
Effect of Shading on Appearance and Nutrient Content in Different Parts of Pseudosasa amabilis Shoots |
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| GUO Yang,YU Xue-jun. Effect of Shading on Appearance and Nutrient Content in Different Parts of Pseudosasa amabilis Shoots[J]. Forest Research, 2023, 36(4): 90-98. DOI: 10.12403/j.1001-1498.20220611 |
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| Authors: | GUO Yang YU Xue-jun |
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| Affiliation: | Bamboo Industy Institute, Zhejiang A&F University, Hangzhou 311300, Zhejiang, China |
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| Abstract: | Objective The effects of different light intensities on appearance and nutritional components in different parts of Pseudosasa amabilis shoots were studied to provide guidance for the quality control and scientific cultivation of bamboo shoots. Method Bamboo shoots were shaded by bagging. After harvesting, the changes of appearance indexes and nutrient contents in different parts of bamboo shoots were measured and analyzed. Result After shading, the base diameter, length, individual weight of Pseudosasa amabilis shoots, and chlorophyll content decreased, by contrast, L* value, a* value, b* value, and anthocyanin content increased. There was a significant correlation between pigment content and color index. With the decrease of light intensity, the content of protein and fat in the tip of bamboo shoots increased, and total amino acids and the proportion of essential amino acids in the middle of bamboo shoots increased first and then decreased. The proportion of sweet, bitter and aromatic amino acids in the base of bamboo shoots decreased first and then increased. The ash content of each part increased first and then decreased, the content of soluble sugar decreased first and then increased, and the content of vitamin C, cellulose and phenols decreased. Conclusion After shading, the appearance quality of Pseudosasa amabilis shoots is better than that of no-shading, the content of bitter compounds reduce, and the taste is significantly improved. There are differences in the nutritional components of each part under different light intensities. |
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| Keywords: | shading Pseudosasa amabilis shoots appearance nutrient contents |
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