世界竹藤通讯2024，Vol.22Issue(4)：113-118,6.DOI:10.12168/sjzttx.2024.06.18.001
外源保鲜剂在竹笋保鲜及加工中的应用研究进展
Research Progress in Application of Exogenous Preservatives in Preservation and Processing of Bamboo Shoots
摘要
Abstract
As a kind of healthy forest vegetable,bamboo shoots are popular among consumers due to its high protein,high fiber,and low fat content.However,bamboo shoot's quality deteriorates rapidly,which makes it difficult to transport,because fresh bamboo shoots are susceptible to water loss,aging,browning,and nutrient decline after harvesting.Preservatives are widely used in the preservation of fruits and vegetables because of their convenience,practicality and low price,and have become a hot topic in the study of fruit and vegetable preservation.The paper summarizes the application of chemical and biological preservatives in the preservation and processing of bamboo shoots,discusses their effects and action mechanisms,and proposes the key research directions in the future,aiming to provide references for the post-harvest preservation and loss reduction of bamboo shoots.关键词
竹笋/化学保鲜剂/生物保鲜剂/笋品质/保鲜效果Key words
bamboo shoot/chemical preservatives/biological preservatives/bamboo shoot quality/fresh-keeping effect引用本文复制引用
黄满昌,吴长坤,李沁..外源保鲜剂在竹笋保鲜及加工中的应用研究进展[J].世界竹藤通讯,2024,22(4):113-118,6.基金项目
中国科学院西部青年学者项目(LiQin2022). （LiQin2022）
