FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 564-567.

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Effects of MAP on Physiological Changes of Minimally Processed Water Bamboo Shoot

 ZHOU  Tao,   Xu-Shi-Ying   

  1. 1.Department of Food, Nanjing Normal University, Nanjing 210097, China; 2.School of Food and Technology, Southern Yangtse University, Wuxi 214036, China
  • Online:2006-10-15 Published:2011-11-16

Abstract: Effect of MAP on quality of minimally processed water bamboo shoot was investigated. Package with high density polyethylene could maintain higher concentration of carbon dioxide and lower oxygen, therefore it could maintain better tenderness of minimally processed water bamboo shoot. It is due to MAP could inhibit the respiration and also could decrease activities of PAL and POD and synthesis of chlorophyll in water bamboo shoot, so it could delay the rate of toughness. MAP could maintain higher level of vitamin C of minimally processed water bamboo shoot.

Key words:  , minimally processed; water bamboo shoot; physiological changes;