Food and Fermentation Industries >

2025 , Vol. 51 >Issue 9: 304 - 311

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040183

Effect of ice temperature preservation on storage quality and lignification of Phyllostachys praecox shoots

  • DUAN Mengqing ,
  • ZHANG Gaopeng ,
  • HONG Xinfei ,
  • ZHANG Jianyou ,
  • YAO Yuxin ,
  • LYU Fei
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  • (College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)

Received date: 2024-06-14

  Revised date: 2024-07-09

  Online published: 2025-05-28

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Abstract

In order to investigate the changes of quality of Phyllostachys praecox shoots under ice temperature storage, the color, microstructure, weight loss rate, hardness, soluble protein content, malondialdehyde content, lignin content, total phenol content, phenylalanine ammonolyase (PAL) and peroxidase (POD) activities of the shoots under ice temperature (-1 ℃) and control group (4 ℃) storage were analyzed, on the basis of clarifying the freezing point temperature of P. praecox shoots (-1.1 to -1.5 ℃).The correlation between the indicators was also demonstrated using Pearson heat map and principal component analysis (PCA).The results indicated that as compared with the control group, the ice temperature group not only maintained better color, but also had uniform cell arrangement and complete cell wall structure, while the cell wall structure of the control group collapsed and ruptured at 12 d.At the end of the storage period, the soluble protein content of the ice temperature group was 76.78% higher than the control group, while the lignin content and the activity of enzymes (PAL and POD) that regulated the lignification were lower than control group by 31.76%, 32.65%, and 25.60%, respectively.The results of PCA showed that the confidence circle formed in ice temperature group was smaller than control group, which mean the changes in the quality of P. praecox shoots under ice temperature were small.This study could effectively extend the shelf-life of P. praecox shoots and provide a theoretical basis for their preservation and storage.

Key words： Phyllostachys praecox shoots; lignification; ice temperature storage; enzyme activity

Cite this article

DUAN Mengqing , ZHANG Gaopeng , HONG Xinfei , ZHANG Jianyou , YAO Yuxin , LYU Fei . Effect of ice temperature preservation on storage quality and lignification of Phyllostachys praecox shoots[J]. Food and Fermentation Industries, 2025 , 51(9) : 304 -311 . DOI: 10.13995/j.cnki.11-1802/ts.040183

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