中国食品学报2012，Vol.12Issue(11)：84-89,6.
草酸处理对冷藏雷竹笋保鲜效果的影响
Effect of Oxalic Acid Treatment on Preservation of Bamboo Shoots during Storage at Lower Temperature
摘要
Abstract
Harvested bamboo shoots were dipped in water or 5 mmol/L oxalic acid solution for 10 min, and then stored at low temperature(4 ℃). The results showed that, as compared to control, oxalic acid treatment inhibited respiration rate, decreased activities of PAL, PPO and LOX, increased activities of SOD and CAT, and also significantly decreased hydrogen peroxide content in bamboo shoots. In addition, the increasing rate of firmness, lignin, and MDA in bamboo shoots with oxalic acid treatment was apparently lower than that of control. These data suggested that oxalic acid treatment could delay ripening and lignification in bamboo shoots, and in turn maintained better quality of bamboo shoots during storage.关键词
雷竹笋/草酸/木质化/贮藏Key words
bamboo shoots/ oxalic acid/ lignification/ storage引用本文复制引用
王琪,郑小林,励建荣,姜天甲..草酸处理对冷藏雷竹笋保鲜效果的影响[J].中国食品学报,2012,12(11):84-89,6.基金项目
浙江省重大科技专项(优先主题)项目(2011C12051) （优先主题）
国家自然科学基金项目(307715090) （307715090）
浙江省高等学校创新团队项目(浙教高科[2009]171号) （浙教高科[2009]171号）
