In this paper, 8 kinds of natural preservatives were screened and best compound preservative on bamboo shoots was selected. Then the bamboo shoots were treated with the natural compound preservative and compared with the control (untreated bamboo). The results showed: +0.05% natamycin +1.5% tea polyphenols could be used as an effective natural compound preservative, compared with the control group, the storage period of treated bamboo shoots extended to 36 d. Respiration intensity of bamboo shoots with compound preservatives treated group showed a downward trend during storage and was lower than that of the experimental control group of 1.5% chitosan. During the storage, compared with the control group, PAL and POD activities were low in both 1.5% chitosan and compounded preservatives groups, and both showed a trend of first increasing and then decreasing. The peak time of enzyme activity was delayed to 27 d. Bamboo shoots during storage lignin content was the lowest and least increased during the storage time for natural compound preservative treatment group. During the late storage period, the bamboo hardness decreased, and texture soften, but still had a good sensory quality. At the same time, natural compound preservative could delay the degradation of Vc and retained the nutritional content of bamboo shoots to its maximum extent.
ZHENG Jiong
,
TANG Ting
,
ZENG Rui-qi
,
ZHANG Fu-sheng
. Effects of natural compound preservatives on storage quality of ma bamboo shoots[J]. Food and Fermentation Industries, 2018
, 44(11)
: 229
-236
.
DOI: 10.13995/j.cnki.11-1802/ts.016400
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