【摘要】 用不同质量浓度ε-聚赖氨酸(ε-PL)浸泡处理方竹笋，研究ε-PL对方竹笋贮藏品质的影响。结果表明：质量浓度300 mg/L和500 mg/L ε-PL处理，均有利于方竹笋含水率、可溶性糖和可溶性蛋白质的保留；质量浓度300 mg/L ε-PL处理的方竹笋丙二醛(MDA)含量上升幅度小于其他处理，在贮藏14 d时，过氧化氢酶(CAT)活性高于其他处理；质量浓度300 mg/L和500 mg/L ε-PL处理，在贮藏早期抑制方竹笋过氧化物酶(POD)活性升高；在贮藏28 d时方竹笋感官评级为1级。总体讲，300 mg/L ε-PL处理最有利于保留方竹笋品质。更多还原

【Abstract】 Using different mass concentrations ε-polylysine(ε-PL) soaking treatment of Chimonobambusa quadrangularis shoot, study on the effect of ε-PL on the storage quality of Chimonobambusa quadrangularis shoot. The results showed that the mass concentrations were 300 mg/L and 500 mg/L ε-PL treatment was beneficial for the retention of moisture content, soluble sugars, and soluble proteins in Chimonobambusa quadrangularis shoot. With a mass concentration of 300 mg/L ε-PL treatments, the content of malondialdehyde(MDA) increased less than that of other treatments, and the activity of catalase(CAT) was higher than that of other treatments after 14 d of storage.With the mass concentration of 300 mg/L and 500 mg/L ε-PL treatments, the increase of peroxidase(POD) activity was inhibited in the early stage of storage, and the sensory rating of Chimonobambusa quadrangularis shoots was rated as 1 after 28 d of storage.On the whole, 300 mg/L ε-PL treatment was more conducive to retaining the quality of Chimonobambusa quadrangularis shoots.更多还原