Effect of nitric oxide on browning and lignification of peeled bamboo shoots

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

“…1b). Contrary to this, the total phenol content of the bamboo shoots decreased gradually during storage at 10℃ (Yang et al, 2010). However, Luo et al (2012) reported that, total phenolic content of control and salicylic acid treated bamboo shoot increased progressively during storage at 1℃.…”

Gamma radiation control quality and lignification of bamboo shoots ( Phyllostachys praecox f . prevernalis. ) stored at low temperature

“…Modified atmosphere packaging (Shen et al, 2006), for example, can extend shoots' storage life in some degree, but anaerobic respiration tends to be promoted in this way. Antimicrobial and enzymatic antibrowning film coating (Badwaik et al, 2014), nitric oxide treating (Yang et al, 2010), 1-methylcyclopropene (1-MCP) treating (Luo et al, 2007) and heat treatment (Luo et al, 2012) are also effective means for freshness-keeping and lignification-postponing. But due to high cost and technical problems, they are still not commercially practical.…”

Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review

“…This bioactive has shown interesting application in agriculture but is a label molecule. Nitric oxide can reduce browning and lignification of bamboo shoots pretreated with sodium nitroprusside solution, a nitric oxide donor, and packed in polyethylene bag, extending shelf life and maintaining the quality of peeled bamboo shoots (Yang et al, 2010). Also an interesting application is with button mushrooms (Agaricus bisporus) pretreated with 2,2′-(hydroxynitrosohydrazino)bisethanamine (Detano), also a nitric oxide donor, and then packed and stored at 4°C in polypropylene bags, for 16 days.…”