2018年03期


童龙,张磊,李彬,耿养会,王玲,陈丽洁.覆土栽培对绿竹笋品质与适口性的影响[J].江西农业大学学报, 2018, 40(03): 487-493. doi:http://dx.doi.org/10.13836/j.jjau.2018064

TONG Long,ZHANG Lei,LI Bin,GENG Yang-hui,WANG Ling,CHEN Li-jie. Shoot [J].ACTA AGRICULTURAE UNIVERSITATIS JIANGXIENSIS, 2018, 40(03): 487-493. doi:http://dx.doi.org/10.13836/j.jjau.2018064

覆土栽培对绿竹笋品质与适口性的影响

童龙 已出版文章查询
童龙
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1 张磊 已出版文章查询
张磊
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1 李彬 已出版文章查询
李彬
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1 耿养会 已出版文章查询
耿养会
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1 王玲 已出版文章查询
王玲
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2 陈丽洁 已出版文章查询
陈丽洁
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+ 作者地址

1重庆市林业科学研究院, 重庆 400036;

2重庆市荣昌县林业局, 重庆 荣昌 402460

为培育出高品质的绿竹笋,提高绿竹林的经济效益,通过测定覆土和不覆土栽培下绿竹笋的外观形态和可食率、营养物质、纤维素类物质和主要呈味物质、氨基酸含量及占比,分析不同栽培措施对绿竹笋的品质和适口性的影响。结果表明:覆土后绿竹笋个体质量、基径、长度和可食率分别比不覆土栽培增加了21.32%、13.55%、19.36%和68.06%,且均达到差异显著水平;覆土后绿竹笋蛋白质和脂肪含量分别比不覆土栽培降低了26.63%和60.84%,而可溶性糖和水分含量分别比不覆土栽培提高了16.81%和1.90%;覆土栽培后绿竹笋内总酸、单宁、草酸、纤维素和木质素分别比不覆土栽培降低了60.08%、42.62%、44.83%、34.71%和60.93%;苦味、鲜味、甜味和芳香类氨基酸含量均升高,但苦味氨基酸占比则显著降低。综合分析认为,覆土栽培显著改善了绿竹笋的外观形态和笋的质量,使得绿竹笋的鲜味、香味和甜味增加,苦味、涩味和粗糙度降低,绿竹笋的品质和适口性得到了显著的改善。
语种:     中文   
基金:     重庆市社会民生科技创新专项项目和重庆市中央财政林业科技推广示范项目(渝林科推[2015]11号)
关键词:     绿竹 覆土栽培 品质 适口性

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