摘要
为探究柠檬酸溶液对带壳方竹鲜笋采后的保鲜效果,以带壳方竹鲜笋为试验材料,将采挖后的方竹鲜笋分组浸泡于蒸馏水、1%、4%、7%和10%的柠檬酸水溶液中3 min,取出后沥干表面水分,然后将其贮藏于(1.0±0.3)℃保鲜库内60 d,每15 d测定一次相关指标,以探索不同浓度的柠檬酸溶液对带壳方竹鲜笋的保鲜效果。结果表明,柠檬酸处理能有效降低方竹鲜笋的腐烂率、褐变率、失重率和呼吸强度,其中,LMS-7处理组在贮藏到60 d时,腐烂率、褐变率分别为25.32%和27.54%,而对照组的腐烂率(54.42%)为其2.15倍,褐变率(62.34%)为其2.26倍,此外,柠檬酸处理还能延缓方竹鲜笋中部和顶部硬度的上升,贮藏后期还能维持多酚、VC、游离氨基酸和可溶性蛋白的含量,贮藏60 d时,LMS-7处理组的VC含量(1.63 mg/100 g)是对照组(1.07 mg/100 g)的1.52倍。因此,采用柠檬酸处理带壳方竹鲜笋,能有效提升方竹鲜笋贮藏期间的品质,其中,以质量分数为7%的柠檬酸溶液处理综合效果最好。
To investigate the effect of the citric acid solution on the preservation of post⁃harvest fresh bamboo shoots(Chimonabambusa quadrangularis),with shelled fresh bamboo shoots as experimental materials,the harvested fresh bamboo shoots were divided into groups and soaked in distilled water,as well as 1%,4%,7%,and 10%citric acid aqueous solutions for 3 min.After draining the surface moisture,they were stored in a pres⁃ervation room at(1.0±0.3)℃for 60 d.The relevant indicators were measured every 15 d to explore the preser⁃vation effect of citric acid solution with different concentrations on shelled fresh bamboo shoots.The results showed that citric acid treatment effectively reduced the decay rate,browning rate,weight loss rate,and respira⁃tory intensity of fresh bamboo shoots.In the LMS⁃7 treatment group,after 60 d of storage,the decay rate and browning rate were 25.32%and 27.54%,respectively,while in the control group,the decay rate(54.42%)was 2.15 times higher and the browning rate(62.34%)was 2.26 times higher.In addition,citric acid treatment could delay the increase in hardness of the middle and top parts of fresh bamboo shoots,and it could maintain the content of polyphenols,VC,free amino acids,and soluble proteins during the later stage of storage.At 60 d of storage,the VC content in the LMS⁃7 treatment group(1.63 mg/100 g)was 1.52 times higher than the con⁃trol group(1.07 mg/100 g).Therefore,using citric acid treatment on shelled fresh bamboo shoots can effec⁃tively improve their quality during storage.Among them,the citric acid solution with a 7%mass fraction has the best comprehensive effect.
作者
吉宁
张妮
徐锦洋
刘仁婵
梁后学
邓云兵
王瑞
JI Ning;ZHANG Ni;XU Jinyang;LIU Renchan;LIANG Houxue;DENG Yunbing;WANG Rui(School of Food Science and Engineering,Guiyang University,Guiyang 550005,Guizhou,China;Suiyang Taiping Gaoshan Ecological Traditional Chinese Medicine Planting Co.,Ltd.,Zunyi 563300,Guizhou,China)
出处
《食品研究与开发》
CAS
2024年第12期43-49,共7页
Food Research and Development
基金
贵州省科技计划项目(黔科合支撑[2020]1Y139号)
贵州省科技计划项目[黔科中引地(2020)4018号]
贵阳学院博士启动基金(GYU-KY-[2024])
贵州省2019年大学生创新创业训练计划重点项目(20195200369)。
关键词
方竹鲜笋
采后
柠檬酸
浸泡
贮藏品质
Chimonabambusa quadrangularis fresh shoot
post⁃harvest
citric acid
soak
storage quality
