Research Advances on Post-harvest Physiology and Preservation of Bamboo Shoots
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摘要: 竹笋作为1种高纤维、高蛋白、低脂肪的特色森林食品,符合现代消费者健康饮食的需求。然而,竹笋的采收季节较短,供应较集中,且采后代谢旺盛,不易贮藏保鲜,严重影响其营养价值和商业价值。为进一步减少竹笋采后损失,提高竹笋利用率,该文综述了竹笋采收后的生理变化特征和贮藏保鲜技术现状,并对未来研究方向提出展望,以期为竹笋贮藏保鲜技术研究提供新思路。
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关键词:
Abstract: As a specialty forest food with rich fiber,protein but little fat,bamboo shoots well meet the healthy dietary requirements of modern consumers. However,the harvesting season of bamboo shoots is short,during which there are a large number of bamboo shoots supplied in the market. In addition,the post-harvest metabolism of bamboo shoots is vigorous,bringing much trouble in fresh bamboo shoots storage,which has greatly affected the nutritional and commercial values of bamboo shoots. In order to further reduce the post-harvest loss of bamboo shoots and improve their utilization efficiency,this paper described the post-harvest physiological changes of bamboo shoots and the current status of researches on the storage and preservation technology,and proposed prospects for future research directions,aiming to provide new ideas for the study on the storage and preservation technology of bamboo shoots.-
Key words:
- Bamboo shoots /
- Post-harvest physiology /
- Storage and preservation /
- Research advances
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