| 魔芋多糖和竹叶汁对绿竹笋保鲜效果的研究 |
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| 引用本文： | 曾竞华,庞杰,谢建华,林启训,邹少强,李艺雄.魔芋多糖和竹叶汁对绿竹笋保鲜效果的研究[J].长江蔬菜,2001(2):39-40. |
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| 作者姓名： | 曾竞华 庞杰 谢建华 林启训 邹少强 李艺雄 |
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| 作者单位： | 福建农业大学食品科学系, |
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| 基金项目： | 福建省自然科学基金(F00016)部分资助，省教农农育厅基金资助项目(K20033) |
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| 摘 要： | 以易变质的绿竹笋为试材，通过天然产物魔芋多糖和竹叶中的有效成分对绿竹笋进行涂膜处理，并在3℃低温下贮存。结果表明：经涂膜的绿竹笋，其失重率，老化程度大大低于未经涂膜的。涂膜的绿竹笋在低温下贮存至第20天时，其木质纤维化程度低，有效地阻绿竹笋的老化变质，延长了贮藏期，且外观品质良好。
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| 关 键 词： | 绿竹笋 涂膜保鲜材料 魔芋多糖 竹叶汁 |
| 修稿时间： | 2000年11月1日 |
Storage Effect of Konjak(Amorphophallus)Polysaccharose and Bamboo Leaves on Green Bamboo Shoots |
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| Abstract: | Green bamboo shoots, which is to go wrong , was treated with hatural material elephant taro polysaccharose and bamboo leaves and stored under 3℃. Results showed that weight loss rate and aged degree of treated green bamboo shoots were lower than that of untreated green bamboo shoots .When the treated green bamboo shoots were stored under low temperature for 20 days, with low lignification degree, it inhibited effectively aged and deterioration of green bamboo shoots, lengthened the stored period with good appearance quality . |
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| Keywords: | Nature material Storage Green bamboo shoots |
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