Effects of Storage Duration and Temperature on Browning and Quality of Postharvest Bamboo Shoots

Abstract

Due to the high respiration rate and ethylene production at the cut surface of bamboo (Dendrocalamus latifloxus Munro) shoots after harvesting, browning and lignification at the cut surface reduce their quality and shelf life. Due to the demand of consumers, using physical treatment to inhibit microbial growth and maintain quality has become more and more popular. In this study, bamboo shoots were treated with hot water at 70 °C for 30 s after harvesting and then stored at 1, 3, or 5 °C for 4 weeks to measure the quality change. Our results show that the L* value and h° angle at the cut surface of the bamboo shoots were significantly higher, but the respiration rate was significantly lower when stored at 1 °C compared with those at 3 and 5 °C. In terms of quality, the bamboo shoots showed lower firmness and cutting force values, and no decay was observed at 1 °C. The results from the shelf simulation test with rewarming of the cold-treated bamboo shoots at ambient temperature (25 °C) for 1 day indicated that the L* value and h° angle were significantly higher for the bamboo shoots stored at 1 °C compared with those stored at 3 and 5 °C. Taken together, browning and lignification at the cut surface were effectively inhibited, quality was maintained, and the storage life could be extended to 4 weeks at 1 °C.

Keywords

• respiration rate
• polyphenol oxidase
• peroxidase