CAJ | 학술논문

【目的】探讨不同贮藏温度对热处理楠竹笋保鲜效果的影响。【方法】以楠竹笋为研究对象，将热处理后的楠竹笋分别置于（5±1）℃、（10±1）℃贮藏条件下进行贮藏，然后以常温贮藏的楠竹笋作对照，研究其各项品质指标的变化。【结果】与常温贮藏的楠竹笋相比，热处理后的楠竹笋在（5±1）℃、（10±1）℃低温下贮藏能够有效降低失重率，有效减缓总糖含量以及含酸量的降低速率，减轻褐变，延缓楠竹笋衰老的速率，在贮藏12 d 以后仍具有良好的感官品质。【结论】在（5±1）℃条件下，竹笋的贮藏效果最好。
【목적】탐토불동저장온도대열처리남죽순보선효과적영향。【방법】이남죽순위연구대상，장열처리후적남죽순분별치우（5±1）℃、（10±1）℃저장조건하진행저장，연후이상온저장적남죽순작대조，연구기각항품질지표적변화。【결과】여상온저장적남죽순상비，열처리후적남죽순재（5±1）℃、（10±1）℃저온하저장능구유효강저실중솔，유효감완총당함량이급함산량적강저속솔，감경갈변，연완남죽순쇠로적속솔，재저장12 d 이후잉구유량호적감관품질。【결론】재（5±1）℃조건하，죽순적저장효과최호。
Objective]The aim of the study was to explore fresh-keeping effects of heat - treated Nan bamboo shoots under different temperatures.[Method]In this study,Nan bamboo shoot was used as a study material.Heat-treated Nan bamboo shoots were stored in (5±1)℃ and (10 ±1)℃,respectively.Compared with Nan bamboo shoots stored under normal temperature,sev-eral quality indicators were measured.[Results]Compared with Nan bamboo shoots stored under normal temperature,heat-treated method under (5±1)℃ and (10±1)℃ reduced the rate of de-creases in weight,total sugar content and acid content.In addition,heat-treated storage de-creased browning and lignification of Nan bamboo shoot.The sensory quality was relatively good after storing for 12 days.[Conclusion]It had the best fresh-keeping effect when the Nan bamboo shoots were stored under (5±1)℃.