›› 2020, Vol. 32 ›› Issue (10): 1873-1879.DOI: 10.3969/j.issn.1004-1524.2020.10.17

• Foods Science • Previous Articles     Next Articles

Effects of different pre-cooling methods on cooling speed and storage quality of postharvest water bamboo shoot

ZHU Weicheng1,2, GAO Haiyan1, HAN Yanchao1, LI Daxiang2, CHEN Hangjun1,*   

  1. 1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China;
    2. School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
  • Received:2020-04-16 Online:2020-10-25 Published:2020-11-16

Abstract: In this study, four different ways, i.e. packaged in bag and cooled in cooling room (PCCM), unpackaged in bag and cooled in cooling room (UCCM), packaged in bag and cooled in ice water (PCIW), unpackaged in bag and cooled in ice water(UCIW) were used for pre-cooling and storage of water bamboo shoot. The suitable precooling way was selected through measuring the cooling speed of the central temperature of water bamboo shoot under different precooling ways, as well as the changes of the whiteness value, hardness, reducing sugar and soluble protein during storage. The results showed that the cooling speed of UCIW group pre-cooling was the fastest, and it only took 96 min to reach the final precooling temperature of 4 ℃, while the precooling methods of PCCM, UCCM, PCIW needed 1 117, 114 and 375 min, respectively. Water bamboo shoot treated by UCIW pre-cooling was easy to grow microorganism, which aggravated the occurrence of rot in the later stage of storage, while the content of total soluble solid(TSS)and soluble protein of water bamboo shoot treated by PCIW pre-cooling could keep high content of TSS and soluble protein during storage, and the weight loss rate could be also reduced. Therefore, PCIW treatment was a suitable pre-cooling method for postharvest water bamboo shoot.

Key words: water bamboo shoot, pre-cooling method, cooling speed, storage quality

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