| 绿竹笋保鲜技术研究进展 |
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| 引用本文： | 陈盈,王月英,夏海涛,金川.绿竹笋保鲜技术研究进展[J].安徽农业科学,2011,39(22):13553-13555,13557. |
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| 作者姓名： | 陈盈 王月英 夏海涛 金川 |
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| 作者单位： | 1. 浙江农林大学林业与生物技术学院,浙江临安,311300
2. 浙江省亚热带作物研究所,浙江温州,325005 |
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| 基金项目： | 浙江省科技计划项目(2009C12093,2010R26Y01D01);温州市科技计划项目(2009D70072);苍南县科技计划项目(2010N13) |
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| 摘 要： | 绿竹笋期集中于夏、秋两季,环境温度高,笋体脆嫩,常温下极易失水老化,影响其营养品质。综述了物理、化学与生物等绿竹笋保鲜技术的研究进展。
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| 关 键 词： | 绿竹笋 保鲜技术 研究进展 |
Research Advances in the Preservation Techniques for Green Bamboo Shoots |
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| Institution: | CHEN Ying et al(College of Forestry and Biotechnology,Zhejiang Agriculture and Forestry University,Lin’an,Zhejiang 311300) |
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| Abstract: | The maturity of green bamboo shoots mostly occurs in summer and autumn when the temperature is high,the shoots are crisp and vulnerable to water-losing and aging under room temperature.Here the research advances in the physical,chemical and biological preservation techniques for green bamboo shoots are reviewed. |
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| Keywords: | Green bamboo shoot Preservation technique Research advance |
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