Quality dynamics of fresh Chimonobambusa utilis bamboo shoots under the liquid nitrogen quick-frozen storage condition

YANG Jinlai, XIAN Quan, LIANG Minglan, ZHENG Jiong, CHEN Jian, LIU Shenghui, WU Liangru

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2025, Vol. 49 ›› Issue (1) : 201-209.

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南京林业大学学报（自然科学版）
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JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2025, Vol. 49 ›› Issue (1) : 201-209. DOI: 10.12302/j.issn.1000-2006.202306025

Quality dynamics of fresh Chimonobambusa utilis bamboo shoots under the liquid nitrogen quick-frozen storage condition

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Abstract

【Objective】Fresh Chimonobambusa utilis shoots from Jinfoshan mountain were processed by the technique of liquid nitrogen quick-freezing-vacuum packing-frozen storage. The dynamics (hardness, color, nutritional quality and enzyme activity) during storage were investigated with the increasing the frozen storage time, and thus providing a theoretical support for the industrial production and quality control of fresh C. utilis shoots under the liquid nitrogen quick-frozen storage condition.【Method】C. utilis shoots with shells were used to produce quick-frozen bamboo shoots by the processes of liquid nitrogen quick-freezing and vacuum packaging. At a frozen storage process (-18℃, 0-180 d), the main quality indicators of the quick-frozen shoots were determined in terms of hardness, color, protein and amino acids, crude fiber, total sugar, fat, vitamin C, and selenium. The enzymatic activities (POD, PPO and PAL) of the quick-frozen shoots at different storage time were also analyzed. 【Result】The hardness and color of fresh C. utilis shoots under the liquid nitrogen quick-frozen storage condition were affected by the frozen storage time. When the frozen storage time was ≥90 d, the hardness increased slightly, while their L*, a* and b* values decreased a little. With the increasement of storage time, the contents of water, protein, total amino acids, total sugar and vitamin C gradually decreased, while the content of crude fiber gradually increased. These contents tended to be stable at 90-180 d. The contents of fat, selenium and tannin were basically stable in the storage time. When the frozen storage time was at 180 d, the contents of water, protein, crude fiber, total sugar, fat, essential amino acid, vitamin C and selenium were respectively 91.24%, 2.51%, 2.82%, 0.93%, 0.27%, 552.96×10-3%, 13.14×10-3%, 0.785×10-6%, with good quality. The activities of PAL, PPO and POD decreased significantly during 0-90 d, and they were stable at 90-180 d. The quality of C. utilis shoots was affected little by enzymatic activity at the storage time (90-180 d). 【Conclusion】 Finally, the liquid nitrogen quick-freezing-vacuum packing-frozen storage technology had achieved a preservation of 6 months for fresh C. utilis shoots under the liquid nitrogen quick-frozen storage condition. Thus, it is a feasible method for the preservation of fresh bamboo shoots.

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Chimonobambusa utilis bamboo shoot / liquid nitrogen quick-freezing / frozen storage / bamboo shoot quality

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YANG Jinlai , XIAN Quan , LIANG Minglan , et al . Quality dynamics of fresh Chimonobambusa utilis bamboo shoots under the liquid nitrogen quick-frozen storage condition[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2025, 49(1): 201-209 https://doi.org/10.12302/j.issn.1000-2006.202306025

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