Changes in Texture, Pectin and Colour of Canned Dendrocalamus latiflorus (Giant Sweet Bamboo) Shoots during Storage
The changes in texture,pectin and colour of canned giant sweet bamboo shoots (Dendrocalamus latiflorus) during storage at room temperature (25 ℃) and low temperature (4 ℃) were analyzed,and the correlation between hardness and pectin contents was also investigated.The results showed that hardness and protopectin and water-soluble pectin contents of canned bamboo shoots decreased gradually during storage.The hardness decreased by 39.5％ and 27.1％ after 120 d storage at 25 and 4 ℃,respectively.Protopectin contents decreased by 66.4％ and 62.8％,respectively,and water-soluble pectin contents by 68.1％ and 75.7％,respectively,during the storage period.The correlation analysis suggested that the hardness of canned bamboo shoots had a good correlation with pectin components,while the correlation between protopectin and hardness was higher than that between water-soluble pectin and hardness.The L* and a* values of canned bamboo shoots decreased whereas b* value increased gradually,and total colour differences significantly changed after 30 d storage at 25 ℃ and 70 d storage at 4 ℃,respectively.
国家科技期刊平台
NSTL
万方数据
维普
