Mechanism of Texture Softening of Bamboo Shoots during Pickling

doi:10.7506/spkx1002-6630-201401011

Abstract

Abstract:

The relationships between the changes in chemical parameters of bamboo shoots (Dendrocalamus latiflorus), including
titratable acidity, moisture content, salt concentration, protopectin content, cellulose content, lignin content, and hardness were
investigated and compared during the pickling process. Meanwhile, the vascular bundle tissue of bamboo shoots was observed
under a scanning electron microscope. It was found that there were highly positive correlations between such chemical parameters
as titratable acidity, salt concentration, ethanol insoluble (AIS) content, protopectin content and cellulose content and hardness of
bamboo shoots. Besides, the microstructure of vascular bundle tissue of bamboo shoots was obviously altered during pickling.

Key words: bamboo shoots (Dendrocalamus latiflorus), pickling, firmness, softening

CLC Number:

TS255.53

CHEN Guang-jing1, ZHENG Jiong1,2,3, WANG Li-sha1, ZHANG Yi1, HU Guo-zhou1, HU Peng1, KAN Jian-quan1,2,3,*. Mechanism of Texture Softening of Bamboo Shoots during Pickling[J]. FOOD SCIENCE, 2014, 35(1): 56-61.

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