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Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration

A fresh-keeping method and technology of bamboo shoots, which are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and protection of fruits/vegetables with a coating protective layer. Controlling, reducing the dosage, and slowing down the effect of lignification

Inactive Publication Date: 2013-03-06
国家林业局竹子研究开发中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The problems in the above-mentioned prior art are: on the one hand, the whole bamboo shoots are processed, and the deep-layer bamboo shoots are also affected by microwaves or radiation, resulting in a reduction in the quality of the bamboo shoots.
[0009] On the other hand, the stored bamboo shoots have actually become cooked bamboo shoots, and the quality of the bamboo shoots is obviously lower than that of fresh bamboo shoots
The reason is that the bamboo shoots have been boiled for a long time or sterilized at a high temperature for a long time. There are almost no living cells in the bamboo shoots, and there is no physiological and biochemical metabolic activities. At this time, the bamboo shoots have lost their original texture and have massive loss of nutrition

Method used

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  • Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Harvesting of bamboo shoots in spring

[0043] In April 2009, at 6:00 to 9:00 in the morning when there was no rainfall within 6 hours before harvesting, use a bamboo shoot shovel to poke the soil around the spring bamboo shoots of Moso bamboo shoots, and cut the bamboo shoots with a flat bamboo shoot shovel near the junction of the bamboo whip For spring bamboo shoots, try to make the incision section of bamboo shoots perpendicular to the bamboo shoot body, so as to reduce the area of ​​the incision section;

[0044] (2), wash bamboo shoots

[0045] The bamboo shoots of the bamboo shoots harvested in step (1) face down, rinse the bamboo shoots with tap water, wash off the soil attached to the cut section of the bamboo shoots and the surface of the bamboo shoots, reduce the number of microorganisms on the surface of the bamboo shoots, and drain the bamboo shoots Tap water on the surface of spring bamboo shoots to prevent tap water from remaining between the bamboo ...

Embodiment 2

[0066] (1), harvesting of bamboo shoots

[0067] In July 2010, in the experimental and demonstration base of bamboo shoots in Yong'an County, Fujian Province, at 6:00 to 9:00 in the morning when there was no rainfall within 9 hours before harvesting, the soil around the bamboo shoots was removed with a bamboo shoot shovel, and the bamboo shoots were close to the connection of the bamboo whips. , put the bamboo shoot shovel to cut off the bamboo shoots, and try to make the cut section of the bamboo shoots perpendicular to the bamboo shoot body, so as to reduce the area of ​​the cut section;

[0068] (2), wash the bamboo shoots

[0069] With the tip of the bamboo shoots harvested in step (1) facing down, wash the bamboo shoots with tap water, wash off the soil attached to the cut section of the bamboo shoots and the surface of the bamboo shoots, reduce the number of microorganisms on the surface of the bamboo shoots, and drain the bamboo shoots. Tap water on the surface of bamb...

Embodiment 3

[0089] (1) Harvesting of green bamboo shoots

[0090] In August 2010, when there was no rain within 6 hours before harvesting in Ruian, Wenzhou, from 6:00 to 9:00 in the morning, the green bamboo (horseshoe) shoots were harvested with a bamboo shoot shovel, and the bamboo shoots were cut off near the junction of the bamboo whip to make the bamboo shoots as clean as possible. The kerf section of the bamboo shoot is perpendicular to the bamboo shoot body, to reduce the area of ​​the kerf section;

[0091] (2) Wash the green bamboo shoots

[0092] With the tips of the green bamboo shoots harvested in step (1) facing down, wash the green bamboo shoots with tap water, wash off the soil attached to the incision section of the green bamboo shoots and the surface of the bamboo shoots, reduce the number of microorganisms on the surface of the green bamboo shoots, and drain the green bamboo shoots. Tap water on the surface of bamboo shoots to prevent tap water from remaining between th...

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Abstract

The invention belongs to the technical field of fresh agricultural product freshness keeping, relates to postharvest physiology of bamboo shoots, and especially relates to a bamboo shoot freshness keeping method for inhibiting postharvest wound respiration. According to the invention, a physical method of liquid nitrogen refrigeration is utilized to process cuts, and a wound coating liquid containing an antioxidant and a food antiseptic is combined to coat the cuts in order to inhibit the wound respiration intensity, inhibit the evaporation of a large amount of water from the cuts, and inhibit the intrusion of microbes from the cuts, so the fresh state of bamboo shoots is maintained within a certain period of time, thereby the transportation of the bamboo shoots is convenient, and the lowand peak seasonality of the market is adjusted. The method effectively reduces the consumption of nutrient substances in the bamboo shoots and the loss of water in the bamboo shoots through inhibiting the postharvest wound respiration, maintains the nutrition quality and the sensation quality of stored bamboo shoots and improves the eating value and the commodity value of the bamboo shoots. The method provided by the invention has the advantages of easy grasping, easy operation and low investment cost.

Description

technical field [0001] The invention belongs to the technical field of preservation of fresh and live agricultural products, relates to postharvest physiology of bamboo shoots, and particularly relates to a fresh-keeping method of bamboo shoots for inhibiting postharvest respiratory injury. Background technique [0002] Bamboo shoots are a favorite nutritious forest source vegetable that people love. It contains 18 kinds of amino acids, including a variety of amino acids necessary for the human body, and its content is high. The total amount of amino acids in 100g of fresh bamboo shoots is about 2g, and it also contains other kinds of amino acids. Essential trace elements for the human body. Bamboo shoots have nutritional effects such as appetizing and invigorating the spleen, widening the chest and sharpening the diaphragm, clearing the bowel and defecation, opening the diaphragm and eliminating phlegm, and enhancing the body's immunity. It has a certain dietary effect and ...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/157
Inventor 白瑞华王树东李伟成
Owner 国家林业局竹子研究开发中心
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