Studies on the pre-cooling technique and marketing of bamboo shoot ( Bambusa oldhamii Munro).

摘要

In order to study the suitable methods for pre-cooling, packaging and storage of bamboo shoots exported by sea freight, experiments were conducted with bamboo shoots produced in Taipei prefecture. Hydro-cooling, forced-air cooling, packing amount and use of an ethylene scrubber in polyethylene (PE) bags, as well as different storage conditions were studied. Evaluations included measuring water loss, soluble solids content, ascorbic acid content, firmness and colour change of the cut surface. Hydro-cooling cooled products faster than forced-air cooling, but caused higher losses of soluble solids and ascorbic acid than the latter method. Bamboo shoots were packed in a PE bag of 0.06 mm thickness, which created a modified atmosphere and helped retain soluble solids and ascorbic acid contents, as well as minimizing change in colour of the cut surface. Packs containing eight pieces of bamboo shoot had lower quality than packs containing five pieces. In packs with eight shoots anaerobic respiration occurred, and off-odour developed. The above methods were applied to bamboo shoots exported to Japan by sea. Bamboo shoots were inspected by the Bureau of Animal and Plant Health Inspection and Quarantine before being placed in 20 m steel dry cargo container for transport by sea freight at 1 degrees C. Through 16-day transportation, the bamboo shoots retained good quality; they had 7 degrees Brix, without browning but a little bit tough. The expense of transporting by sea is lower than that of transporting by air.