New Zealand Journal of Crop and Horticultural Science
abstracts
Short communication
Alleviation of browning and lignification in minimally processed sweet bamboo
(Dendrocalamus asper) shoots by packaging
N. Pongprasert
C. Wongs-Aree
V. Srilaong
S. Kanlayanarat
Division of Postharvest Technology
School of Bioresources and Technology
King Mongkut’s University of Technology
Thonburi, Bangkok 10140, Thailand
email: varit.sri@kmutt.ac.th
Abstract Browning at the cut surface of minimally processed
sweet bamboo (Dendrocalamus asper) shoots is a limiting factor for shelf
life and consumer preference. We studied the effect of two different packaging
systems, polyvinyl chloride (PVC)-wrapped foam trays and vacuum polyethylene
(PE) bags, on storage attributes of bamboo shoot slices held at 4°C. Both
packaging methods reduced weight loss, lignification and browning symptoms,
and preserved the quality of fresh-cut bamboo shoots, compared to unwrapped
controls. Vacuum packaging was most effective in reduction of weight loss,
respiration rate, activities of polyphenol oxidase and peroxidase, as well
as least browning and lignification but PVC wrapping is recommended for general
use because it is practical and less costly.
Keywords Dendrocalamus asper; bamboo shoot; fresh cut; browning;
peroxidase; polyphenol oxidase
New Zealand Journal of Crop and Horticultural Science, 2007, Vol. 35:
253–259
0014–0671/07/3502–0253 © The Royal
Society of New Zealand 2007
H05138: Online publication date 15 May 2007. Received 31 October
2005; accepted 18 January 2007
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