加工和贮藏工艺对最少化加工毛笋外观品质的影响

Influence of processing and storage technology on quality and shelf-life of minimally processed bamboo shoot

摘要: 通过对最少化加工毛笋在贮藏过程中的外观品质的研究，探讨了工艺条件对最少化加工毛笋贮藏外观品质的影响。结果表明：毛笋切分越小，贮藏品质越差；钝刀的切割效果较好；0.04 mm PE袋包装能明显减轻最少化加工毛笋在4℃贮藏过程中的褐变，其货架期达15 d左右；3～5 min的离心(700 r/min)脱水能较好保持最少化加工毛笋的水分；经1.5%壳聚糖涂膜处理的最少化加工毛笋在4℃下，贮藏18 d后仍具有良好的感观。经过对最少化加工毛笋的货架期进行综合评分，切割条件、脱水速度、包装方式、贮藏温度对最少化加工毛笋的货架期有重要的影响。

Abstract: The influence of process operation on the quality change of minimally processed(MP) bamboo shoot was studied by testing the browning index, water loss rate and comprehensive score during storage. The results showed that the cut size and the thickness of cut edge affected the quality of storage. The browning index was reduced obviously in minimally processed bamboo shoot packaged with 0.04 mm PE during storage at 4℃ and the shelf-life could be maintained for 15 days or so. Water in the minimally processed bamboo shoot could be held when desiccated by centrifuge for three to five minutes at speed of 700 r/min. The MP bamboo shoot coated with 1.5 percent of chitosan had good appearance after storage for 18 days at 4℃.