Abstract：The Dendrocalamus hamitonii shoots are tasty with high nutrition value, but the fresh shoots are easily infected by microorganisms and decayed. In this sense, it is significantly important to study the shoot preservation technology. The paper experimented and studied the quality characteristics of D. hamitonii shoots preserved in different conditions. The results showed that the shoot preserved at the condition of-30℃ after quick freezing would keep their qualities and taste during the first 7 months, while even in the 8th-10th month, the shoot still kept their taste to the certain degree even when the nutrition indicators like color, taste, edibility rate and the other had the decreased scores. Bamboo shoots that were kept under the condition of 3-5℃ kept their previous scores for quality indicators in the first 10 d and still their good taste and nutrition in the first 30 d, and when the shoot had been kept for 50 d at this condition, there were still above 60% of shoots that were edible.
谭宏超, 杨金铭. 版纳甜龙竹鲜笋品质及储藏保鲜技术研究[J]. 世界竹藤通讯, 2018, 16(3): 24-27.
Tan Hongchao, Yang Jinming. A Study of Quality and Preservation Technology of Fresh Dendrocalamus hamitonii Shoots. World Bamboo and Rattan, 2018, 16(3): 24-27.