现场冷却与雷竹笋的中长期贮藏研究

采用新鲜雷竹笋进行试验，探索出一个能显著提高雷竹笋的保鲜期限的方法。雷竹笋采后，现场进行冰水混合物冷却，而后使用壳聚糖覆膜并真空包装冷藏保存。贮藏期间测定雷竹笋的蛋白质、氨基酸、维生素C、可溶性还原糖、失重率、粗纤维和粗脂肪的含量。研究结果表明，现场冷却可有效保持试材中蛋白质、氨基酸、维生素C和可溶性还原糖的含量，同时能够降低试材的失重率以及抑制其纤维素含量的增加。现场冷却配合壳聚糖覆膜，可以实现雷竹笋的中长期保鲜，其保鲜期可达80天以上。

Cooling on Site and Long-term Preservation of Fresh Bamboo Shoots of Phyllostachys praecox f. reveynalis

The fresh bamboo shoots were used in the experiments to solve the problem of their storage time. The fresh bamboo shoots of Phyllostachys praecox f. reveynalis were cooled using ice-water immediately after picked up, then they were coated with chitosan and stored in 4℃ after vacuum packaging. During the storage, the content of protein, amino acids, vitamin C, soluble reducing sugar, the weightlessness rate, crude fiber and crude fat were measured. The results showed that the method of on-site cooling after the bamboo shoots being picked up could efficiently preserve the content of protein, amino acids, vitamin C, soluble reducing sugar, and it could also decrease the weightlessness rate of the test materials, and prohibit the increase of the fiber of bamboo shoots. Thus, combined with chitosan coating, cooling on site could extend the bamboo shoots storage time to at least more than 80 days.