关键词: 楠竹笋, 温度, 热处理, 保鲜效果

Abstract: [Objective] The aim of the study was to explore fresh-keeping effects of heat-treated Nan bamboo shoots under different temperatures. [Method] In this study,Nan bamboo shoot was used as a study material.Heat-treated Nan bamboo shoots were stored in (5±1)℃ and (10±1)℃,respectively.Compared with Nan bamboo shoots stored under normal temperature,several quality indicators were measured. [Results] Compared with Nan bamboo shoots stored under normal temperature,heat-treated method under (5±1)℃ and (10±1)℃ reduced the rate of decreases in weight,total sugar content and acid content.In addition,heat-treated storage decreased browning and lignification of Nan bamboo shoot.The sensory quality was relatively good after storing for 12 days. [Conclusion] It had the best fresh-keeping effect when the Nan bamboo shoots were stored under (5±1)℃.

Key words: Nan bamboo shoots, temperature, heat-treated, fresh-keeping effect