Refreshing method for preventing picked phyllostachys pracecox shoots from flesh lignification

Abstract

The invention discloses a refreshing method for preventing picked phyllostachys pracecox shoots from flesh lignification. The refreshing method comprises the following steps of: (1) pre-cooling: selecting the picked phyllostachys pracecox shoots, removing the hard stumps and shells, cleaning, horizontally spreading, and cooling by the air until reaching temperature of about 20 DEG C; (2) processing by BTH (Benzo-thiadiazole-7-carbothioic acid S-methyl ester): dissolving BTH powder into sterile distilled water at 20 DEG C, so as to obtain the BTH solution with concentration of 30 to 50mg / L; putting the phyllostachys pracecox shoots processed in the step (1) into a sealed cylinder for soaking in the BTH solution for 10 to 20 minutes at negative pressure of -0.1 to -0.01MPa; and (3) packaging and storing: airing the phyllostachys pracecox shoots processed in the (2) for 1 hour; sub-packaging; and refrigerating. By adopting the refreshing method, the picked phyllostachys pracecox shoots can be effectively prevented from lignin combining and the quality deterioration during the storage period, and therefore, the storage period of the phyllostachys pracecox shoots can be prolonged to more than 40 days.

Description

technical field [0001] The invention relates to storage and preservation of vegetables, in particular to a preservation method for preventing lignification and spoilage of postharvest bamboo shoots during storage through green and harmless chemical agent treatment and refrigeration technology. Background technique [0002] During the post-harvest storage of fruits and vegetables, in order to inhibit the infection of pathogenic bacteria and the occurrence of rot, refrigeration is usually used to keep fruits and vegetables fresh. However, unsuitable low temperature environment will often cause damage to fruit and vegetable tissues, which is called chilling injury. Lignification is a typical phenomenon of chilling injury of fruits and vegetables. The direct cause of its occurrence is that low temperature induces the activity of cell wall metabolic enzymes (such as PAL, 4-CL, CAD, POD and PPO, etc.), which leads to the increase of lignin, cellulose, The synthesis of cell wall c...

AI Technical Summary

Problems solved by technology

A large number of studies have confirmed that after conventional low-temperature storage at 1-5 °C for 15-20 days, the bamboo shoots of Lei bamboo begin to show symptoms of cold damage such as browning of the shoot heart, hard texture of the bamboo shoots, and rough and less juicy, which seriously reduces the temperature of Lei bamboo shoots. Edible quality and commercial value of bamboo shoots

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