Method for freezing and freshening dendrocalamopsis oldhami with bamboo shoot sheath by combination of oxalic acid and controlled atmosphere treatment
A fresh-keeping method and technology of water chestnut bamboo shoots, which are applied in the direction of freezing/refrigerating fruits/vegetables, fruit and vegetable fresh-keeping, food preservation, etc., can solve problems such as difficulties in large-scale application, and achieve good quality, good antibacterial and anti-browning effect of inhibiting decay and browning
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[0037] The execution time of the example was during the period of 2011.08-2013.08, and a total of 3 repeated tests were made once a year.
[0038] 1. Harvesting of water chestnut shoots
[0039] Pick bamboo shoots from 5:30 to 8:30 in the morning on a sunny day. Choose fresh and tender bamboo shoots that have just exposed the soil and have no pests and diseases. Choose a size of 350 5g of water chestnut shoots, the shoot length and base diameter are basically the same.
[0040] 2. Gradient precooling after harvest
[0041] Place the harvested bamboo shoots in an environment of 20±1°C and RH 85-90% for 5 hours to achieve the effect of dissipating field heat, and then transfer them to 15±1°C and RH 85-90% for 5 hours. h, to achieve gradient cooling to ensure the preservation effect of water chestnut bamboo shoots.
[0042] 3. Clear trimming of horseshoe shoots
[0043] In an environment of 15±1°C and RH 85-90%, wash the soil on the surface of the water chestnut shoots with 1...
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