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ACTA HORTICULTURAE SINICA ›› 2002, Vol. 29 ›› Issue (1): 43-46.

• 蔬菜 • Previous Articles     Next Articles

Effect of Heat Treatment on Cell Wall Components in Relation to Cell WallHydrolase of Excised Bamboo Shoots

Luo Zisheng, Xi Yufang, Fu Guozhu, and LüChunxia
  

  1. ( Department of Food Science and Technology , Zhejiang University , Hangzhou 310029)
  • Received:1900-01-01 Revised:1900-01-01 Online:2002-02-25 Published:2002-02-25

Abstract: Effect of heat treatment on cell wall components and cell wall hydrolase of excised bamboo shoot during storage at ( 4 ±1 ) ℃ was investigated. As compared with the control , the activities of cellulase, pectinmethylesterase and polygalacturonase , edible rate and the content of water pectin of the excised bamboo shoot were higher, while the firmness and the content of cellulose, lignin and protopectin were lower.

Key words: Bamboo shoot, Heat treatment, Cell wall component, Cell wall hydrolase

CLC Number: