Effects of Different Preservatives on Ripening and Aging of Bamboo Shoots

To explore the effect of various preservatives on the ripening and senescence of bamboo shoots under chilled storage. Bamboo shoots were treated with Ca²⁺(0.5%,1.0% and 2.0%),1-methylcyclopropene(1-MCP,0.1,1.0 and 10.0 mL/m³)and ClO₂(2.5,5.0 and 10.0 mg/L)which stored at 1 ℃. The malondialdehyde(MDA)contents,rate of weight loss,soluble solids contents,respiratory intensity and cell membrane permeability were selected as the detection index. The results showed that:Ca²⁺,1-MCP and ClO₂ treatment groups could prolong the progress of ripening and senescence of bamboo shoots. The effective concentrations in Ca²⁺,1-MCP and ClO₂ treatment groups were 1%,1.0 mL/m³ and 5.0 mg/L,respectively. 1-MCP treatment showed the strongest preservation effect compared with the other groups,which inhibited the increasing of MDA contents,rate of weight loss and cell membrane permeability,and the decreasing of soluble solids and respiratory intensity. Moreover,it reached the purpose of prolonging the ripening and aging of bamboo shoots. To comprehensively evaluate detection indexes,1-MCP with concentration of 1.0 mL/m³ showed relatively better preservation effects on chilled storage of bamboo shoots.