Home > Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007 > LIGNIFICATION OF FRESH-CUT BAMBOO UNDER LOW O2 CONDITIONS

Articles

LIGNIFICATION OF FRESH-CUT BAMBOO UNDER LOW O₂ CONDITIONS

Article number

804_71

Pages

493 – 498

Language

English

Abstract

Bamboo is not only used for home decorations, but for food compositions of many recipes in East-Asian countries.
Ready-to-cook bamboo is immensely favour in retail markets but the fresh-cut turned yellow, brown, and hard texture quickly.
In this study, lignin accumulation and quality of fresh-cut bamboo were investigated under consistent low O₂ of 10 and 5% (N₂ balanced), compared to normal air (21% O₂) at 10°C and 95% RH. Peroxidase activities (POD) of all treatments highly increased after storage that the rates of increase were lower in bamboo slices under low O₂ atmosphere.
Lignins combined with phloroglucinol-HCl obviously located in secondary spiral cell walls of tracheids in vascular bundles.
Although L values were no significant differences between treatments, fresh-cut bamboo expressed progressive yellow on the cut surface during storage.
Oxygen at 5% in storage atmosphere was best in retardant of the colour changes.

Publication

Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007

Authors

P. Kakaew, C. Jirapong, C. Wongs-Aree

Keywords

Dendrocalamus asper Backer, minimal processing, browning, darkening, lignin, phenolics

Full text

https://doi.org/10.17660/ActaHortic.2008.804.71

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M.A. Rahim | M.A. Kabir | M.A. Hossain | F. Islam | N. Naher

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Xing Liu | Qiang Fang | Sicong Zheng | I. Cosic | Peng Cao

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