【摘要】 采用安喜培、亚硫酸钠作熏蒸剂 ;亚硫酸钠、苯甲酸钠、柠檬酸、食盐混合液 ;青鲜素、壳聚糖混合剂对竹笋进行处理 ;以无任何处理为对照 ,并用聚乙烯薄膜包装后在 (1± 0 5 )℃下进行贮藏保鲜 ,试验结果表明 ,采用安喜培和亚硫酸钠配制的固体熏蒸剂 ,可明显地抑制笋活体的呼吸作用 ,减缓纤维素的增加 ,使笋体的老化受到明显的抑制 ,外观与鲜笋差别不大 ,保鲜期至少可达 30d以上 ,可食率为 94 8% ,好笋率为 96 4 % ,维生素C保存率为 73% ,总糖为 0 6 g/ 10 0 g ,纤维素为0 5g/ 10 0 g ,对照组维生素C的保存率较高 ,为 79%。更多还原

【Abstract】 The effects of keeping fresh bamboo shoots under(1±0 5)℃ with/without chemical preservatives were studied.Treatments were as follows:Anxipei(MCP)and sodium sulfite(suffocating treatment);extender of sodium sulfite,sodium benzoic acid,citric acid and salt;extendre of MH,carapace polysaccharide;and the control,i.e.,non treatment only packed with polyethylene films.The results showed that Anxipei(MCP) and sodium sulfite preservatives treatment significantly inhibited the respiration rate of bamboo shoot,slowed down the formation of fibrins,and effectively restrained bamboo shoots’ aging process.As such,after one month of storage,the appearance of bamboo shoots didn’t manifest distinct difference with the original fresh ones,with the edible use rate,good rate,vitamin C repositing rate,gross sugar and cellulose being 94.8%,96.4%,73%,0.6g/100g and 0.5g/100g respectively.Meanwhile the control group showed a higher vitamin C repositing rate of 79%.更多还原