箭竹筍採收後處理技術之研究

Study on the Postharvest Handling of Usawa Cane Shoot

劉啟祥(Chie-Hsiang Liu)

《花蓮區農業改良場研究彙報》 23期 (2005/10) Pp. 40-49

https://doi.org/10.6957/RBHDAIS.200510.0040

摘要

箭竹筍為花蓮地區重要的原生作物之一，產品以剝去籜殼之型態上市銷售。箭竹筍於常溫下貯存3日，產品重量減輕53.5%，利用PP塑膠袋包裝，可將失重率降低至0.2%。箭竹筍採收後品質劣變現象尚包含籜殼剝去處顏色之褐化，此一褐變反應可能是酵素性褐變反應。降低貯存溫度可以有效延緩褐變反應的發生，延長產品櫥架壽命。常溫環境下塑膠袋包裝之箭竹筍櫥架壽命為2日，保存於5℃低溫環境可延長為5至7日，而0℃低溫貯存可以延長為10至12日。具有抗氧化能力之檸檬酸與抗壞血酸可延緩箭竹筍褐變反應的進行，使用0.1M檸檬酸與抗壞血酸混合液浸泡1分鐘，可以延長0℃貯存環境下之箭竹筍櫥架壽命為至14日。

關鍵字

箭竹筍 ； 貯存溫度 ； 檸檬酸 ； 抗壞血酸

並列摘要

Usawa cane shoot is one of the important native crops in Hualien area, and it is usually sold on the market with its shell removed. When Usawa cane shoot was stored in room temperature without packaging for 3 days, its weight loss was 53.5 %. When packaged in PP bags, the weight loss was reduced to 0.2 %. The other deterioration in quality of Usawa cane shoot was the browning of shell trace at the lower portion of the cane, and it probably was due to enzymatic reaction. Decreasing the storage temperature of Usawa cane shoot could delay the browning rate, and extended the shelf life. At room temperature, the shelf life of Usawa cane shoot was 2 days when packed in PP bags, and the shelf life was 5 to 7 days when stored at 5℃, and 10 to 12 days when stored at 0℃. Soaking the shoot in a solution containing 0.1M citric acid and 0.1M L-ascorbic acid for 1 minute before storage could extended the shelf life of Usawa cane shoot to 14 days when stored at 0℃.

並列關鍵字

Usawa cane shoot ； store temperature ； citric acid ； L-ascorbic acid