Effect of 1-Methylcyclpropene on Preservation of Bamboo Shoot (Phyllostachys praecoxf. prevelnalis)
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Abstract:
Fresh bamboo shoots were treatment with 1-methylcyclpropene (1-MCP) and then stored at 10 ℃ for 10 days. Effects of 1-MCP treatment on the sensory quality, color, soluble protein content and browning of bamboo shoots were investigated. The results indicated that the treatment of bamboo shoots with 50 μL/L of 1-MCP could maintain high sensory quality, Hw value and soluble protein content of bamboo shoots during cold storage. The treatment might inhibit the synthesis of polyphenol during the middle and later storage periods and lower the PPO activity in bamboo shoots during the earlier and middle storage periods. Accordingly, the use of 1-MCP could delay the browning and senescence of bamboo shoots and extend its shelf life at 10 ℃ to more than 7 days.
