Study on Polylysine in the Fresh-keeping Effect of Fresh-cut Bamboo Shoot

Abstract

Abstract: In this study,fresh-cut bamboo shoot was treated with polylysine,then preserved in 4℃ after packaged with clear plastic wrap. The results indicated that: 100mg/L polylysine have very good inhibitory action to the microorganism; and it can reduce the loss of the moisture. After has processed fresh cuts the bamboo shoots L value as well as a value is higher than the control. The fracture force,hardness and the rigidity have the good degree of correlation,but the correlation between adhesiveness,fracture deformation,recoverable deformation and other target degree is bad.

Key words: polylysine, fresh-cut, bamboo shoot, fresh-keeping

QIN Yun-Hua, ZHOU Tao.
Study on Polylysine in the Fresh-keeping Effect of Fresh-cut Bamboo Shoot[J]. FOOD SCIENCE, 2006, 27(11): 520-522.

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Study on Polylysine in the Fresh-keeping Effect of Fresh-cut Bamboo Shoot

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