Changes in Texture, Pectin and Colour of Canned Dendrocalamus latiflorus (Giant Sweet Bamboo) Shoots during Storage

doi:10.7506/spkx1002-6630-201404046

Abstract

Abstract:

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.

Key words: canned bamboo shoots (Dendrocalamus latiflorus), storage, texture, pectin, colour

CLC Number:

TS255.3

ZHENG Jiong1,2, SONG Jia-xin1, CHEN Guang-jing1, LIN Mao1, KAN Jian-quan1,2,*. Changes in Texture, Pectin and Colour of Canned Dendrocalamus latiflorus (Giant Sweet Bamboo) Shoots during Storage[J]. FOOD SCIENCE, 2014, 35(4): 226-230.

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