Abstract:

Minimally processed bamboo shoots were treated with solid chlorine dioxide and stored at 4 ℃ for 12 days.
The influences of 0.50 mg/L chlorine dioxide on the quality and physiology of minimally processed bamboo shoots were
evaluated by examining the changes in respiration rate, color, firmness, the activities of phenylalamine ammonia lyase
(PAL), polyphenol oxidase (PPO), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR), the rate of
superoxide anion (O2-·) generation, total antioxidant capacity and aerobic bacterial count of bamboo shoots. The results
showed that compared with the control, 0.50 mg/L chlorine dioxide treatment decreased the respiration rate and inhibited the
increase in firmness. The treatment also retarded the increases in the activities of PAL and PPO but increased the activities
of CAT, APX and GR. In addition, this treatment reduced the rate of O2-· production but maintained higher total antioxidant
capacity. The results may provide a theoretical basis for the application of solid chlorine dioxide in the preservation of
minimally processed bamboo shoots.

Key words: minimally processed bamboo shoots, solid chlorine dioxide, browning, antioxidant enzymes