This study explored the effect of Ag-SiO2-TiO2 nano-packaging bag on the storage quality of fresh bamboo shoots. The storage period of green bamboo shoots was preliminarily determined by sensory scores. The preservation effect was judged by brightness,weight loss rate,respiratory rate,total acid,cellulose content,lignin content,nitrite content and microorganism quantity. The results showed that the storage period of green bamboo shoots was 12 days (CK),16 days (ordinary vacuum packaging) and 20 days (nano vacuum packaging),respectively. On the 20th day,the sensory score of green bamboo shoots packaged with nano Ag-SiO2-TiO2 was 75.25,the brightness value was 86.85,the total acid content was 0.54 g/kg,the cellulose content was 2.96 mg/g,the lignin content was 0.72 mg/g. Ag-SiO2-TiO2 nano-material has the characteristics of low oxygen permeability and bacteriostasis. At 4 ℃,vacuum nano-packaging could ensure the good sensory appearance and edible quality of bamboo shoots,and extend the storage period of green bamboo shoots. Therefore,the vacuum packaging with Ag-SiO2-TiO2 nanomaterial is a good method for bamboo shoots preservation.
ZHANG Dongmei
,
WANG Suya
,
YANG Mo
,
WANG Li
,
ZHOU Qinqin
. Effect of Ag-SiO2-TiO2 nano-packaging on storage quality of fresh bamboo shoots[J]. Food and Fermentation Industries, 2020
, 46(15)
: 147
-153
.
DOI: 10.13995/j.cnki.11-1802/ts.023910
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