A method for judging the tenderness and freshness of bamboo shoots and its application

Abstract

The present invention discloses a method for judging the tenderness and freshness of bamboo shoots. The method is as follows: By conducting an appearance inspection, directly measuring the moisture content using a moisture meter, and measuring the hardness of the shelled bamboo shoots using a digital display hardness tester, thereby judging the tenderness and freshness of the bamboo shoots, providing data support for the quality evaluation of bamboo shoots, and avoiding the use of manual sensory judgment methods; the method of the present invention is used to quickly judge the tenderness and freshness of bamboo shoots in the trading market. The method of the present invention can realize the judgment of the tenderness and freshness of bamboo shoots, provide an important reference for the quality evaluation of bamboo shoots, facilitate the quality grading of bamboo shoots before entering the market for sale, promote the increase of income of bamboo shoot farmers, also provide a theoretical basis for the development and high-value utilization of bamboo shoot resources, better promote the healthy development of the bamboo shoot industry, create greater economic value, and have good application prospects.

Description

Technical Field

[0001] The present invention belongs to the technical field of bamboo shoot quality evaluation, and particularly relates to a method for judging the tenderness and freshness of bamboo shoots and its application. Background Art

[0002] Bamboo shoots are perennial evergreen plants of the Bambusoideae subfamily of the Poaceae family native to China and are ingredients for delicious food in the south of the Yangtze River. Bamboo shoots are rich in protein, amino acids, fat, carbohydrates, calcium, phosphorus, iron, carotene and vitamins, and are characterized by low fat, low sugar and high fiber, and are an excellent health vegetable. Appearance, tenderness and moisture are important indicators for evaluating the quality of bamboo shoots, and the taste and nutritional components of bamboo shoots are closely related to these indicators. At present, artificial senses are usually used in the market to judge the tenderness and freshness of bamboo shoots, and its accuracy and precision are difficult to meet the requirements. Moreover, bamboo shoots need to be quality-graded before entering the market for sale, and it is difficult to quickly and accurately select high-quality bamboo shoots in the trading market before entering the market for sale.

[0003] Therefore, proposing a method for quickly and accurately judging the tenderness and freshness of bamboo shoots is of great significance for both the quality evaluation and market value of bamboo shoots, and can promote the creation of better economic value. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for judging the tenderness and freshness of bamboo shoots and its application in view of the above-mentioned deficiencies of the prior art. This method is simple, feasible and has good reproducibility, and can realize the judgment of the tenderness and freshness of bamboo shoots, provide an important reference for the quality evaluation of bamboo shoots, facilitate the quality grading of bamboo shoots before entering the market for sale, promote the increase of income of bamboo shoot farmers, and also provide a theoretical basis for the development and high-value utilization of bamboo shoot resources, better promote the healthy development of the bamboo shoot industry, create greater economic value, and has good application prospects.

[0005] To solve the above technical problem, the technical solution adopted by the present invention is: a method for judging the tenderness and freshness of bamboo shoots, the method comprising the following steps:

[0006] S1. Sampling: According to the variety of bamboo shoots, extract the corresponding number of bamboo shoot samples;

[0007] S2. Observing the appearance: Check whether the appearance of the number of bamboo shoot samples extracted in S1 is plump, whether it is rotten, whether there are pest and disease spots, whether there is mechanical damage, and whether the base incision is flat, obtain the number of intact bamboo shoot individuals, and obtain the proportion of the number of intact bamboo shoot individuals in the number of bamboo shoot samples, denoted as x1;

[0008] S3. Hardness measurement: Select hardness measurement points on the bamboo shoot individuals in the number of bamboo shoot samples extracted in S1, measure at the said hardness measurement points using a digital display hardness tester, record the readings, and obtain the bamboo shoot hardness values; obtain the number of bamboo shoot individuals whose bamboo shoot hardness values are less than or equal to the acceptable hardness value, and obtain the proportion of the number of bamboo shoot individuals whose bamboo shoot hardness values are less than or equal to the acceptable hardness value in the number of bamboo shoot samples extracted, denoted as x2;

[0009] S4. Moisture measurement: At the middle part of the bamboo shoot individuals in the number of bamboo shoot samples extracted in S1, measure the moisture using a rapid moisture detector to obtain the bamboo shoot moisture content; obtain the number of bamboo shoot individuals whose bamboo shoot moisture content is greater than or equal to the acceptable moisture content, and obtain the proportion of the number of bamboo shoot individuals whose bamboo shoot moisture content is greater than or equal to the acceptable moisture content in the number of bamboo shoot samples extracted, denoted as x3;

[0010] S5. Evaluation: Through x1 obtained in S2, x2 obtained in S3, and x3 obtained in S4, obtain a scoring formula for judging the tenderness and freshness of bamboo shoots: y = (20%·x1 + 50%·x2 + 30%·x3)×100. When y≥85, it is determined that the bamboo shoots are fresh and the flesh is tender.

[0011] Preferably, the varieties of the bamboo shoots in S1 are winter shoots of Phyllostachys heterocycla cv. pubescens, spring shoots of Phyllostachys heterocycla cv. pubescens, shoots of Dendrocalamopsis oldhami, early shoots covered with plastic film, early shoots, suckling chicken bamboo shoots, and rhizome shoots of Phyllostachys heterocycla cv. pubescens; the number of samples extracted from the winter shoots of Phyllostachys heterocycla cv. pubescens, spring shoots of Phyllostachys heterocycla cv. pubescens, and shoots of Dendrocalamopsis oldhami accounts for 20% of the total; the number of samples extracted from the early shoots covered with plastic film, early shoots, suckling chicken bamboo shoots, and rhizome shoots of Phyllostachys heterocycla cv. pubescens accounts for 40% of the total.

[0012] Preferably, the hardness measurement points for the early shoots covered with plastic film, winter shoots of Phyllostachys heterocycla cv. pubescens, spring shoots of Phyllostachys heterocycla cv. pubescens, early shoots, and suckling chicken bamboo shoots are all at 1 / 5 of the shoot body length above the cut at the base of the shoot; the hardness measurement point for the rhizome shoots of Phyllostachys heterocycla cv. pubescens is at the middle of the shoot body; the hardness measurement point for the shoots of Dendrocalamopsis oldhami is at 1 / 8 above the cut at the base of the shoot; in hardness measurement, if there is a bamboo joint, measure from the upper side of the bamboo joint.

[0013] Preferably, the acceptable hardness values in S3 are: the acceptable hardness values for the early shoots covered with plastic film, winter shoots of Phyllostachys heterocycla cv. pubescens, spring shoots of Phyllostachys heterocycla cv. pubescens, and early shoots are 15; the acceptable hardness values for the suckling chicken bamboo shoots and shoots of Dendrocalamopsis oldhami are 14; the acceptable hardness value for the rhizome shoots of Phyllostachys heterocycla cv. pubescens is 18.

[0014] Preferably, the acceptable moisture contents in S4 are: the acceptable moisture contents for the spring shoots of Phyllostachys heterocycla cv. pubescens, early shoots covered with plastic film, early shoots, suckling chicken bamboo shoots, and shoots of Dendrocalamopsis oldhami are 88%, the acceptable moisture content for the winter shoots of Phyllostachys heterocycla cv. pubescens is 82%, and the acceptable moisture content for the rhizome shoots of Phyllostachys heterocycla cv. pubescens is 73%.

[0015] The application of the above method is also provided. The method for judging the tenderness and freshness of bamboo shoots is used to quickly judge the tenderness and freshness of bamboo shoots in the trading market.

[0016] The present invention has the following advantages compared with the prior art:

[0017] Based on the fact that appearance, hardness (tenderness), and moisture are important indicators for evaluating the quality of bamboo shoots, the taste and nutritional components of bamboo shoots are closely related to them; by visually inspecting the appearance, directly measuring the moisture using a moisture meter, and measuring the hardness of the shelled bamboo shoots using a digital hardness tester, the tenderness and freshness of the bamboo shoots can be judged, providing data support for the quality evaluation of bamboo shoots and avoiding the use of manual sensory judgment. The method of the present invention is simple, feasible, and has good reproducibility, can realize the judgment of the tenderness and freshness of bamboo shoots, provides an important reference for the quality evaluation of bamboo shoots, creates greater economic value, and has good application prospects.

[0018] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Description of the Drawings

[0019] Figure 1 is the proportion of the number of acceptable hardness samples at different hardness measurement points for different varieties of bamboo shoots.

[0020] Figure 2 is a schematic diagram of the measurement at the middle part of the bamboo shoot body for the hardness measurement point.

[0021] Figure 3 is a schematic diagram of the measurement at 1 / 5 of the length of the bamboo shoot body above the base cut for the hardness measurement point.

[0022] Figure 4 is a schematic diagram of the measurement at 1 / 8 above the base cut for the hardness measurement point. Detailed Embodiments

[0023] Embodiment 1

[0024] The method for judging the tenderness and freshness of bamboo shoots provided in this embodiment includes the following steps:

[0025] S1. Sampling: In the trading market, a batch of winter shoots of Phyllostachys pubescens from a certain merchant is taken as a batch, with a total of 100 roots, and 20 roots of winter shoots of Phyllostachys pubescens are randomly selected from this batch of winter shoots of Phyllostachys pubescens as samples;

[0026] S2. Observing the appearance: Checking whether the appearance of the 20 winter shoots of Phyllostachys pubescens samples selected in S1 is plump, whether there is rot, whether there are pest and disease spots, whether there is mechanical damage, and whether the base cut is flat. The number of bamboo shoot individuals with intact appearance is 19, and the proportion of the number of bamboo shoot individuals with intact appearance in the number of winter shoots of Phyllostachys pubescens samples is 95%, denoted as x1;

[0027] S3. Hardness measurement: Select hardness measurement points on the bamboo shoots of the Phyllostachys pubescens winter bamboo shoots samples extracted in S1. Use a digital hardness tester to measure at the hardness measurement points and record the readings to obtain the bamboo shoot hardness values. It is obtained that the number of bamboo shoot individuals with the bamboo shoot hardness value less than or equal to the acceptable hardness value is 17, and the proportion of the number of bamboo shoot individuals with the bamboo shoot hardness value less than or equal to the acceptable hardness value in the sample quantity is 85%, denoted as x2;

[0028] The hardness measurement point of the Phyllostachys pubescens winter bamboo shoot is at the 1 / 5 of the bamboo shoot body length above the cut at the base of the bamboo shoot; the acceptable hardness value of the Phyllostachys pubescens winter bamboo shoot is 15;

[0029] S4. Moisture measurement: Measure the moisture in the middle of the bamboo shoot individuals of the Phyllostachys pubescens winter bamboo shoot samples extracted in S1 using a rapid moisture detector to obtain the bamboo shoot moisture content. It is obtained that the number of bamboo shoot individuals with the bamboo shoot moisture content greater than or equal to the acceptable moisture content is 18, and the proportion of the number of bamboo shoot individuals with the bamboo shoot moisture content greater than or equal to the acceptable moisture content in the sample quantity is 90%, denoted as x3; the acceptable moisture content of the Phyllostachys pubescens winter bamboo shoot is 82%;

[0030] S5. Evaluation: Through x1 obtained in S2, x2 obtained in S3, and x3 obtained in S4, the scoring formula for judging the freshness and tenderness of bamboo shoots is obtained: y = (20%·x1 + 50%·x2 + 30%·x3)×100 = (20%×0.95 + 50%×0.85 + 30%×0.90)×100 = 88.5;

[0031] Therefore, y = 88.5 ≥ 85 determines that this batch of Phyllostachys pubescens winter bamboo shoots is fresh and has tender flesh.

[0032] Example 2

[0033] The method for judging the freshness and tenderness of bamboo shoots provided in this example includes the following steps:

[0034] S1. Sampling: In the trading market, take a pile of early bamboo shoots from a certain merchant as a batch, with a total of 100 roots, and randomly extract 40 roots of early bamboo shoot samples from this batch of early bamboo shoots;

[0035] S2. Observe the appearance: Check whether the appearance of the early bamboo shoot samples extracted in S1 is plump, whether it is rotten, whether there are pest and disease spots, whether there is mechanical damage, and whether the cut at the base is flat. It is obtained that the number of bamboo shoot individuals with a good appearance is 37, and the proportion of the number of bamboo shoot individuals with a good appearance in the bamboo shoot sample quantity is 92.5%, denoted as x1;

[0036] S3. Hardness measurement: Select hardness measurement points on the bamboo shoot individuals of the number of early bamboo shoot samples extracted in S1. Use a digital display hardness tester to measure at the hardness measurement points and record the readings to obtain the bamboo shoot hardness value. It is obtained that the number of bamboo shoot individuals with the bamboo shoot hardness value less than or equal to the acceptable hardness value is 36, and the proportion of the number of bamboo shoot individuals with the bamboo shoot hardness value less than or equal to the acceptable hardness value in the sample quantity is 90%, denoted as x2.

[0037] The hardness measurement point of the early bamboo shoot is at 1 / 5 above the cut at the base of the bamboo shoot; the acceptable hardness value of the early bamboo shoot is 15.

[0038] S4. Moisture measurement: In the middle of the bamboo shoot individuals of the number of early bamboo shoot samples extracted in S1, use a rapid moisture detector to measure the moisture to obtain the bamboo shoot moisture content. It is obtained that the number of bamboo shoot individuals with the bamboo shoot moisture content greater than or equal to the acceptable moisture content is 40, and the proportion of the number of bamboo shoot individuals with the bamboo shoot moisture content greater than or equal to the acceptable moisture content in the sample quantity is 100%, denoted as x3; the acceptable moisture content of the early bamboo shoot is 88%.

[0039] S5. Evaluation: Through x1 obtained in S2, x2 obtained in S3, and x3 obtained in S4, the scoring formula for judging the tenderness and freshness of bamboo shoots is obtained: y = (20%·x1 + 50%·x2 + 30%·x3)×100 = (20%×0.925 + 50%×0.9 + 30%×1)×100 = 93.5.

[0040] Therefore, y = 93.5 ≥ 85 determines that this batch of early bamboo shoots is fresh and the meat is tender.

[0041] Example 3

[0042] The method for judging the tenderness and freshness of bamboo shoots provided in this example includes the following steps:

[0043] S1. Sampling: In the trading market, take a pile of green bamboo shoots from a certain merchant as a batch, with a total of 100 roots, and randomly extract 20 green bamboo shoot samples from this batch of green bamboo shoots.

[0044] S2. Observe the appearance: Check whether the appearance of the number of green bamboo shoot samples extracted in S1 is plump, whether it is rotten, whether there are pest and disease spots, whether there is mechanical damage, and whether the cut at the base is flat. It is obtained that the number of bamboo shoot individuals with a good appearance is 18, and the proportion of the number of bamboo shoot individuals with a good appearance in the bamboo shoot sample quantity is 90%, denoted as x1.

[0045] S3. Hardness measurement: Select hardness measurement points on the bamboo shoot individuals of the number of green bamboo shoot samples extracted in S1, measure at the hardness measurement points using a digital hardness tester, record the readings, and obtain the bamboo shoot hardness value; it is obtained that the number of bamboo shoot individuals with the bamboo shoot hardness value less than or equal to the acceptable hardness value is 16, and the proportion of the number of bamboo shoot individuals with the bamboo shoot hardness value less than or equal to the acceptable hardness value in the sample quantity is 80%, denoted as x2;

[0046] The hardness measurement point of the green bamboo shoot is at 1 / 8 above the cut at the base of the bamboo shoot; the acceptable hardness value of the green bamboo shoot is 14;

[0047] S4. Moisture measurement: Measure the moisture in the middle of the bamboo shoot individuals of the number of green bamboo shoot samples extracted in S1 using a rapid moisture detector to obtain the bamboo shoot moisture content; it is obtained that the number of bamboo shoot individuals with the bamboo shoot moisture content greater than or equal to the acceptable moisture content is 20, and the proportion of the number of bamboo shoot individuals with the bamboo shoot moisture content greater than or equal to the acceptable moisture content in the sample quantity is 100%, denoted as x3; the acceptable moisture content of the green bamboo shoot is 88%;

[0048] S5. Evaluation: Through x1 obtained in S2, x2 obtained in S3, and x3 obtained in S4, the scoring formula for judging the tenderness and freshness of bamboo shoots is obtained: y = (20%·x1 + 50%·x2 + 30%·x3)×100 = (20%×0.9 + 50%×0. + 30%×1)×100 = 88;

[0049] Therefore, y = 88 ≥ 85 determines that this batch of green bamboo shoots is fresh and has tender flesh.

[0050] The steps for obtaining the scoring formula for judging the tenderness and freshness of bamboo shoots in the present invention are as follows: Determine the weight coefficients of various bamboo shoot indicators according to the coefficient of variation method. The coefficient of variation calculation formula is:

[0051]

[0052] The weight calculation formula for each indicator is:

[0053]

[0054] In formulas (1) and (2): V i represents the coefficient of variation of the i-th indicator; W i represents the weight of the i-th indicator; σ i represents the standard deviation of the i-th indicator; X i represents the arithmetic mean of the i-th indicator.

[0055] Experimental process: For each type of bamboo shoot, 20 individual businesses were randomly selected in the trading market, and corresponding amounts of samples were drawn respectively (20 samples were drawn for winter shoots of Phyllostachys pubescens, spring shoots of Phyllostachys pubescens, and green bamboo shoots; 40 samples were drawn for early bamboo shoots, early bamboo shoots, suckling bamboo shoots, and bamboo rhizome shoots of Phyllostachys pubescens). All the samples taken were of medium to large size and the shoot bodies were intact. The appearance, hardness, and moisture were detected in a timely manner, and the percentage of individuals meeting the requirements in the sample quantity was obtained, as shown in Table 1;

[0056] Table 1 Means of appearance, hardness, and moisture of different bamboo shoots

[0057]

[0058] According to the data in Table 1, equations (1) and (2), the means, standard deviations, coefficients of variation, and weights of appearance, hardness, and moisture were calculated and are shown in Table 2;

[0059] Table 2 Means, standard deviations, coefficients of variation, and weights of appearance, hardness, and moisture

[0060] Index Appearance Hardness Moisture Mean 91.69 85.36 95.73 Standard Deviation 1.71 4.02 2.63 Coefficient of Variation 0.0187 0.0470 0.0275 Weight 0.200 0.505 0.295

[0061] According to the data in Table 2, the comprehensive scoring formula for judging the tenderness and freshness of bamboo shoots was finally obtained as:

[0062] y = (20%·x1 + 50%·x2 + 30%·x3) × 100

[0063] An experiment on determining the acceptable hardness value for different varieties of bamboo shoots was carried out. The experimental process was to randomly select 20 experimentalists, give each person a fresh bamboo shoot of the same variety. After peeling the shell, the human senses were used to determine at which position above the base of the bamboo shoot the flesh was tender, and then the hardness value at that position was measured with a hardness tester. Finally, the maximum value among the 20 data was taken as the acceptable hardness value for this type of bamboo shoot. The experimental results are shown in Table 3;

[0064] According to Table 3, the acceptable hardness values for early bamboo shoots, winter shoots of Phyllostachys pubescens, spring shoots of Phyllostachys pubescens, and early bamboo shoots are 15; the acceptable hardness values for suckling bamboo shoots and green bamboo shoots are 14; the acceptable hardness value for bamboo rhizome shoots of Phyllostachys pubescens is 18.

[0065] Table 3 Determination of acceptable hardness values for different varieties of bamboo shoots

[0066]

[0067] An experiment was conducted to determine the hardness measurement points for different varieties of bamboo shoots. During the experiment, 50 fresh winter shoots of Phyllostachys edulis, spring shoots of Phyllostachys edulis, and green bamboo shoots were randomly selected, and 100 fresh early shoots of covered Phyllostachys praecox, early shoots of Phyllostachys praecox, sucking bamboo shoots, and rhizome shoots of Phyllostachys edulis were randomly selected. After peeling off the bamboo shoot sheaths, the hardness values were measured at 1 / 10, 1 / 8, 1 / 5, 1 / 4, and 1 / 2 above the base of the bamboo shoot body. If there was a bamboo node, the measurement was taken on the upper side of the bamboo node. According to the measured hardness values, the proportion of the hardness values of different varieties of bamboo shoot samples reaching the acceptable hardness value at each measurement point was calculated, and the experimental results are shown in Table 4. Figure 2 It is a schematic diagram of the measurement at the middle part of the bamboo shoot body for the hardness measurement point; Figure 3 It is a schematic diagram of the measurement at 1 / 5 of the bamboo shoot body length above the base incision for the hardness measurement point; Figure 4 It is a schematic diagram of the measurement at 1 / 8 above the base incision for the hardness measurement point.

[0068] Converting the data in Table 4 into a line chart as shown in Figure 1 It can be found that the proportions of the hardness values of spring shoots of Phyllostachys edulis, winter shoots of Phyllostachys edulis, early shoots of covered Phyllostachys praecox, early shoots of Phyllostachys praecox, and sucking bamboo shoots reaching the acceptable hardness value at the 1 / 10 and 1 / 8 hardness measurement points are relatively low, and the proportions of the hardness values reaching the acceptable hardness value at the 1 / 5 hardness measurement point are all above 80%. Therefore, 1 / 5 above the base of the bamboo shoot body is selected as the hardness measurement point for spring shoots of Phyllostachys edulis, winter shoots of Phyllostachys edulis, early shoots of covered Phyllostachys praecox, early shoots of Phyllostachys praecox, and sucking bamboo shoots; for rhizome shoots of Phyllostachys edulis, only the proportion of the hardness value reaching the acceptable hardness value at the 1 / 2 hardness measurement point is greater than 80%, so the middle part of the bamboo shoot body is selected as the hardness measurement point for rhizome shoots of Phyllostachys edulis; for green bamboo shoots, the proportion of the hardness value reaching the acceptable hardness value at the 1 / 8 hardness measurement point is greater than 80%, so 1 / 8 above the base of the bamboo shoot body is selected as the hardness measurement point for green bamboo shoots.

[0069] Table 4 Proportions of the hardness values of different varieties of bamboo shoot samples reaching the acceptable hardness value at each measurement point (%)

[0070]

[0071]

[0072] Method for determining the acceptable moisture content: Randomly select 20 fresh winter shoots of Phyllostachys edulis, spring shoots of Phyllostachys edulis, and green bamboo shoots, and 40 fresh early shoots of covered Phyllostachys praecox, early shoots of Phyllostachys praecox, sucking bamboo shoots, and rhizome shoots of Phyllostachys edulis. After placing them for 48 hours, peel off the sheaths and measure the moisture content, and take their respective averages to determine the acceptable moisture content of each type of bamboo shoot. The experimental results are shown in Table 5;

[0073] Finally, it is determined that the acceptable moisture content of spring shoots of Phyllostachys edulis, early shoots of covered Phyllostachys praecox, early shoots of Phyllostachys praecox, sucking bamboo shoots, and green bamboo shoots is 88%, the acceptable moisture content of winter shoots of Phyllostachys edulis is 82%, and the acceptable moisture content of rhizome shoots of Phyllostachys edulis is 73%.

[0074] Table 5 Moisture content of bamboo shoots of each variety after 48 hours

[0075]

[0076]

[0077] The above are only the preferred embodiments of the present invention and do not impose any limitations on the present invention. Any simple modifications, changes, and equivalent variations made to the above embodiments based on the technical essence of the invention still fall within the protection scope of the technical solution of the present invention.

Claims

1. A method for judging the tenderness and freshness of bamboo shoots, characterized in that, The method includes the following steps: S1. Sampling: According to the variety of bamboo shoots, extract the corresponding number of bamboo shoot samples; S2. Observe the appearance: Check whether the appearance of the bamboo shoot samples extracted in S1 is plump, whether it is rotten, whether there are pest and disease spots, whether there is mechanical damage, and whether the base incision is flat, obtain the number of intact bamboo shoot individuals, and obtain the proportion of the number of intact bamboo shoot individuals in the number of bamboo shoot samples, denoted as x1; S3. Hardness measurement: Select hardness measurement points on the bamboo shoot individuals of the bamboo shoot samples extracted in S1, use a digital display hardness tester to measure at the hardness measurement points, record the readings, and obtain the bamboo shoot hardness value; obtain the number of bamboo shoot individuals whose bamboo shoot hardness value is less than or equal to the acceptable hardness value, and obtain the proportion of the number of bamboo shoot individuals whose bamboo shoot hardness value is less than or equal to the acceptable hardness value in the number of extracted bamboo shoot samples, denoted as x2; S4. Measure moisture: Measure the moisture in the middle of the bamboo shoot individuals of the bamboo shoot samples extracted in S1 using a rapid moisture detector to obtain the bamboo shoot moisture content; obtain the number of bamboo shoot individuals whose bamboo shoot moisture content is greater than or equal to the acceptable moisture content, and obtain the proportion of the number of bamboo shoot individuals whose bamboo shoot moisture content is greater than or equal to the acceptable moisture content in the number of extracted bamboo shoot samples, denoted as x3; S5. Evaluation: Through x1 obtained in S2, x2 obtained in S3, and x3 obtained in S4, obtain a scoring formula for judging the tenderness and freshness of bamboo shoots: y = (20%·x1 + 50%·x2 + 30%·x3)×100. When y≥85, it is determined that the bamboo shoots are fresh and the flesh is tender.

2. The method according to claim 1, characterized in that The varieties of bamboo shoots in S1 are winter shoots of Phyllostachys pubescens, spring shoots of Phyllostachys pubescens, green bamboo shoots, early covered bamboo shoots, early bamboo shoots, suckling bamboo shoots, and bamboo rhizome shoots of Phyllostachys pubescens; the number of samples extracted from winter shoots of Phyllostachys pubescens, spring shoots of Phyllostachys pubescens, and green bamboo shoots accounts for 20% of the total; the number of samples extracted from early covered bamboo shoots, early bamboo shoots, suckling bamboo shoots, and bamboo rhizome shoots of Phyllostachys pubescens accounts for 40% of the total.

3. The method according to claim 2, wherein The hardness measurement points in S3 are: The hardness measurement points of early covered bamboo shoots, winter shoots of Phyllostachys pubescens, spring shoots of Phyllostachys pubescens, early bamboo shoots, and suckling bamboo shoots are all at 1 / 5 of the shoot body length above the base incision of the shoot; the hardness measurement point of bamboo rhizome shoots of Phyllostachys pubescens is in the middle of the shoot body; the hardness measurement point of green bamboo shoots is at 1 / 8 above the base incision of the shoot.

4. The method according to claim 3, wherein The acceptable hardness values in S3 are: The acceptable hardness values of early covered bamboo shoots, winter shoots of Phyllostachys pubescens, spring shoots of Phyllostachys pubescens, and early bamboo shoots are 15; the acceptable hardness values of suckling bamboo shoots and green bamboo shoots are 14; the acceptable hardness value of bamboo rhizome shoots of Phyllostachys pubescens is 18.

5. The method according to claim 2, wherein The acceptable moisture contents in S4 are: The acceptable moisture contents of spring shoots of Phyllostachys pubescens, early covered bamboo shoots, early bamboo shoots, suckling bamboo shoots, and green bamboo shoots are 88%, the acceptable moisture content of winter shoots of Phyllostachys pubescens is 82%, and the acceptable moisture content of bamboo rhizome shoots of Phyllostachys pubescens is 73%.

6. Use of the method according to any one of claims 1-5, characterized in that, The method for judging the tenderness and freshness of bamboo shoots is used to quickly judge the tenderness and freshness of bamboo shoots in the trading market.

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