摘要
通过对不同形状、不同大小、不同采收时期、不同贮藏时间的马蹄笋进行感官品质分析,发现马蹄形马蹄笋感官品质最佳,可食用率在一定范围内随着基径的增粗而增大,不同采收时期的马蹄笋在平均重、基径、可食用率等方面有所不同,马蹄笋的感官级数随着贮藏时间的延长依次下降,可食用率与贮藏时间呈负相关关系。
Analysis on organoleptic quality of Dendrocalamus oldhami shoot by shape, size, harvesting time, storage duration demonstrated that horseshoe shoot was the best. Edible rate increased with base diameter. Average weight, base diameter and edible rate varied in different harvest time. Organoleptic quality decreased with storage duration but edible rate was on the contrary.
出处
《浙江林业科技》
北大核心
2006年第6期44-46,共3页
Journal of Zhejiang Forestry Science and Technology
基金
温州市科技局科技特派员项目(X2005T004)
关键词
马蹄笋
感官品质
基径
可食用率
分析
Dendrocalamus oldhami
organoleptic quality
base diameter
edible rate
analysis
