Search

Different modified atmosphere packaging bags combined with low temperature treatment were used to store and preserve freshness of Chimonabambusa quadrangularis shoots to investigate the optimal preservation process of freshness of Chimonabambusa quadrangularis shoots. The freshness of Chimonabambusa quadrangularis shoots were stored in four different modified atmosphere packaging bags (WK, PE20, PE30, PE40) for 50 d in a cool storage facility at (1.0±0.3) ℃. The respiration intensity, hardness, browning index, polyphenols, soluble protein, PAL and POD of freshness of Chimonabambusa quadrangularis shoots were measured by sampling every 10 d during storage. And the effect of preservation of freshness of Chimonabambusa quadrangularis shoots by different modified atmosphere packaging bags was analyzed by combining with principal component analysis. The results showed that: PE20 could effectively reduce the respiration intensity of freshness of Chimonabambusa quadrangularis shoots, inhibit the rise of hardness, delay the change of total color difference value of fresh bamboo shoots, and inhibit the rise of decay rate, browning index, POD activity and PAL activity during storage of fresh bamboo shoots. The nutrients (VC, soluble protein) of freshness of Chimonabambusa quadrangularis shoots were maintained at a high level. Principal component analysis showed that respiration intensity, medium hardness, and decay rate were the key indicators affecting the freshness of Chimonabambusa quadrangularis shoots. The results of the analysis were subjected to a composite evaluation score, and the composite evaluation score of PE20 packaging at 50 d was higher than that of the other three modified atmosphere packages. The combined index determination and principal component analysis concluded that the treatment with modified atmosphere packaging bags of PE20 was the most effective in preserving freshness of Chimonabambusa quadrangularis shoots.

Fresh bamboo shoots (Chimonobambusa quadrangularis) are subjected to senescence (e.g., lignification and browning) during postharvest storage. This study investigated the effects of 1-MCP and SO2 treatment on bamboo shoot senescence and its regulation mechanism in order to extend bamboo shoot storage time. 1-MCP and SO2 treatments significantly inhibited the browning and lignification of fresh bamboo shoots during storage, according to the results. Its lower browning index and lignin content are directly related to its lower lignin content compared to the CK control group. The browning index and lignin content of the 1-MCP + SO2 treatment during the late storage period were 90.55% and 81.50% of the CK treatment, respectively. The result of the in-depth analysis suggested that 1-MCP and SO2 treatments reduced nutrient loss and maintained the nutritional value of bamboo shoots by inhibiting respiration and physiological metabolism. The PPO activity was inhibited to inhibit the browning process. Moreover, the scavenging ability of ROS was enhanced, the accumulation of MDA was inhibited, and the senescence of bamboo shoots was delayed after higher contents of total flavonoids and ascorbic acid were maintained and the activities of ascorbic acid peroxidase and superoxide dismutase were stimulated. Furthermore, lignin biosynthesis was hindered, and the lignification of bamboo shoots was delayed after the activities of POD and PAL were inhibited. In brief, 1-MCP + SO2 treatment is capable of inhibiting the physiological metabolism, browning, and lignification of bamboo shoots, maintaining good quality during storage, and delaying the senescence of bamboo shoots. Clarifying the senescence mechanism of bamboo shoots is of great significance for expanding the bamboo shoot industry and slowing down rocky desertification in karst mountainous areas.