Food and Fermentation Industries >

2022 , Vol. 48 >Issue 4: 307 - 313

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027988

Application of non-thermal processing technologies in bamboo shoots preservation and processing

  • TANG Caidie ,
  • ZHANG Fusheng ,
  • YANG Jinlai ,
  • WU Liangru ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University), Chongqing 400715, China)
    3(China National Bamboo Research Center, Hangzhou 310012, China)

Received date: 2021-05-13

  Revised date: 2021-05-27

  Online published: 2022-03-16

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Abstract

As a green forest vegetable with high protein, high fiber and low fat, bamboo shoots are becoming more and more popular among consumers. As bamboo shoots are prone to lignification, enzymatic browning, and nutrient degradation after harvest, the edible quality of fresh shoots is reduced. Its storage and transportation become difficult. In addition, because the current bamboo shoot processing technology is relatively traditional and has low precision, it has caused problems such as the singleness of bamboo shoot product, a large amount of untreated by-products and environmental pollution. In recent years, non-thermal processing technology has been widely used in the preservation and processing of fruits and vegetables due to its safety, efficiency and greenness, and it has become a hotspot of high-tech food processing. This paper reviewed the application of non-thermal technologies such as irradiation, ultraviolet, ultra-high pressure, ultrasonic, ultra-fine grinding and high-pressure homogenization in bamboo shoot preservation and processing, and clarified the working principles of the above non-thermal technologies. Their advantages and functions were also been analyzed. The aim is to provide a useful reference for the bamboo shoots postharvest treatment and to improve quality and efficiency of bamboo shoot product processing as well as the high-value utilization of its by-products.

Key words： bamboo shoots; non-thermal processing; sterilization; preservation

Cite this article

TANG Caidie , ZHANG Fusheng , YANG Jinlai , WU Liangru , ZHENG Jiong . Application of non-thermal processing technologies in bamboo shoots preservation and processing[J]. Food and Fermentation Industries, 2022 , 48(4) : 307 -313 . DOI: 10.13995/j.cnki.11-1802/ts.027988

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