Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing

• Main Authors: Xuanlin Li, Yage Xing, Yuru Shui, Xiaotong Cao, Ruohan Xu, Qinglian Xu, Xiufang Bi, Xiaocui Liu
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2021-01-01
• Series: International Journal of Food Properties
• Subjects: bamboo shoot; high hydrostatic pressure; room temperature storage; lignification; quality
• Online Access: http://dx.doi.org/10.1080/10942912.2021.1914084

The effect of high hydrostatic pressure (HHP) processing on the quality of bamboo shoots during a storage period of 15 d at room temperature was investigated. The results indicated that when compared to other methods, the bamboo shoots treated at 300 MPa for 10 min displayed the best quality when stored. The weight loss and titratable acidity (TA) in these samples presented a minimal increase at the end of storage, from 0% and 0.1317 g kg−1 to 0.67% and 0.2793 g kg−1, respectively. The respiratory intensity, sensory acceptability, and color of the bamboo shoots were significantly preserved and were 25.39 mg CO2 kg−1 h−1, 7.55, and 77.65, respectively. Moreover, the polyphenol oxidase (PPO) and peroxidase (POD) activity of the treated bamboo shoots were inhibited effectively. In addition, the samples that were treated at 400 MPa for 15 min displayed the lowest firmness and microbiological content which at 51.15 N and 84.6 CFU g−1, respectively, while the samples treated at 300 MPa for 10 min showed slightly higher values. In conclusion, these results demonstrate that HHP treatment can be considered efficient in preserving the quality of bamboo shoots during storage at room temperature.