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

doi:10.11924/j.issn.1000-6850.casb15060153

Abstract

Abstract: 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.

CLC Number:

S859.84

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