Effects of High-Voltage Electrostatic Field（HVEF）Treatment on the Quality of Fresh-Cut Bamboo Shoots (Acidosasa edulis) During Cold Storage

Fresh-cut bamboo shoots (Acidosasa edulis) were subjected to high-voltage electrostatic field (HVEF) treatment at 600 kV/m for 120 mins and then stored at (6±1) ℃ along with 80%~85 % RH for 10 days to investigate the effects of HVEF treatment on the edible quality, lignification and enzymatic browning. The results indicated that HVEF treatment significantly (P<0.05) inhibited wound browning, slowed down the increase of respiratory rate, flesh firmness and accumulation of cellulose and lignin and hydrogen peroxide (H₂O₂) content, significantly (P<0.05) decreased the activities of phenylalanine ammonia lyase (PAL), peroxidase (POD), cinnamyl alcohol dehydrogenase (CAD) and polyphenol oxidase (PPO), and also significantly (P<0.05) increased the activities of superoxide dismutase (SOD) and catalase (CAT) during cold storage. It was suggested that HVEF treatment delayed wound browning and lignification in bamboo shoots compared with the control.