【摘要】 为探讨方竹笋鲜笋贮藏品质的变化规律，以方竹笋鲜笋为研究对象，将方竹笋进行剥壳及不剥壳处理在室温条件下贮藏，研究其理化指标及营养成分的变化。结果表明，贮藏5 d后不剥壳方竹笋的苯丙氨酸解氨酶及过氧化氢酶活性，较剥壳组高2.74和96.61 U·g^-1,而剥壳组多酚氧化酶活性较不剥壳组高2.06 U·g^-1;剥壳与不剥壳处理方竹笋黄酮含量较鲜笋分别增加0.117和0.164 mg·g^-1,但多酚含量分别增加0.6和0.1 mg·g^-1,总糖分别较鲜笋降低48.32%和78.07%。不剥壳处理在贮藏5 d时可溶性蛋白含量最低，为23.96 mg,而剥壳处理贮藏3 d时达到最低值，为19.14 mg,木质素及还原糖变化差异较小。相关性分析表明木质素与苯丙氨酸解氨酶、过氧化氢酶、多酚及可溶性蛋白影响较大，剥壳后方竹笋组织破坏多酚氧化酶与空气中的氧接触极易发生褐变，且在室温条件下两种方式贮藏后方竹笋的木质素含量差异较小，故在短期贮藏时间内不剥壳处理较剥壳处理方竹笋品质优良。更多还原

【Abstract】 In order to explore the change rule of storage quality of Chimonobambusa utilis shoots. C. utilis shoot were used as the research object. C. utilis shoot were shelled and unshelled for storage at room temperature, and the changes of physical and chemical indexes and nutritional components were studied.The results showed that the activities of phenylalanine ammonia lyase and catalase in the unshelled C. utilis shoot were 2.74 U·g^-1 higher than those in the shelled group after 5 days of storage, while the polyphenol oxidase activity in the shelled group was 2.06 U·g^-1 higher than that in the unshelled group. The content of flavonoids increased by 0.117 and 0.164 mg·g^-1, respectively, but the content of polyphenols increased by 0.6 and 0.1 mg ·g^-1, respectively, and the total sugar decreased by 48.32 % and 78.07 %, respectively. The content of soluble protein was the lowest(23.96 mg·g^-1) on the 5 th day of storage without shelling treatment, while the shelling treatment reached the lowest value(19.14 mg·g^-1) on the 3 rd day of storage. There was little difference in lignin and reducing sugar.The correlation analysis showed that lignin had a great influence on phenylalanine ammonia lyase, catalase, polyphenols and soluble protein. The polyphenol oxidase in the C. utilis shoot tissue after shelling was prone to browning in contact with oxygen in the air, and the lignin content of the C. utilis shoot stored in the two ways at room temperature was less different, so the non-shelling treatment was better than the shelling treatment in the short-term storage time.更多还原