福建酸竹笋防霉防虫保鲜技术研究

竹笋特别是富有营养的福建酸竹笋，挖出后容易进一步老化、腐烂，而且容易产生虫害，严重影响鲜笋保鲜加工乃至直接上市，用其制作价格较高的净菜上市尤其困难；本试验用杀青、低盐、高能γ射线辐照、冷藏对其进行防霉防虫保鲜试验发现：经杀青、低盐、辐照综合处理的竹笋，可在３～５℃下冷藏４４ｄ不霉变、不长虫，比鲜笋直接冷藏延长保鲜期３０ｄ；鲜笋不宜直接辐射处理；为福建酸竹笋的保藏、加工和远销提供了科学依据．

Study on the Technique of Preservation of Acidosasa Fujianensis Shoot

Acidosasa fujianensis shoot is rich in nutrients It is apt to age, decay and being damaged by insects after being excavated and thus unfavorable to its fresh keeping and selling It is very different to process Acidosasa fujianensis shoot into clean vegetable for sale In this paper, boiling and adding a litter sodium chloride, intense γradiation and cold storage were used to make decay preventing and insect preventing and fresh keeping The results showed that the shoot, processed by comprehensive treatment of boiling, boiling and adding a litter sodium chloride and radiation, could keep fresh for 44 days under 3￣5℃, prolong the storage period by 30 days compared with directly cold storage, but fresh shoot was not fit to be radiated directly The results would provide scientific basis for the storage, processing and long distance selling of Acidosasa fujianensis shoot