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Influence of processing and storage technology on quality and shelf-life of minimally processed bamboo shoots.

[In Chinese. / En chinois.]

Author(s) : XU Y. G., LU S. M., WANG Q.

Type of article: Article

Summary

The effects of processing and storage technology on the quality and shelf life of minimally processed bamboo shoots were investigated. Cut size and thickness of cut edge affected the storage quality. The browning index was reduced in minimally processed bamboo shoot packages in 0.04 m polyethylene during storage at 4 °C and shelf life can be maintained up to 15 days. Water in minimally processed bamboo shoots could be held when desiccated by centrifuge for 3 to 5 minutes at a speed of 700r/min. The minimally processed bamboo shoots coated with 1.5% chitosan showed good appearance after storage at 4 °C for 18 days.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2005-0275
  • Languages: Chinese
  • Source: Trans. chin. Soc. agric. Eng. - vol. 19 - n. 4
  • Publication date: 2003

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