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

Abstract

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 CO 2 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.

Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study

“…It is interesting to note that in sprouts, the basal section the firmness value of the vacuumpackaged sample is double compared to the initial one but at the same time lower than the samples packaged in MAP. Our data are in agreement with those found by Li et al [32] as a consequence of the increase in lignin and fiber content during storage at 25 • C. Moreover, according to Pongprasert et al [34] the accumulation of lignin during storage was limited in vacuum-packed samples. In our case, this evidence is limited to the basal section.…”

“…No molds were detected in all the investigated samples. An increase in TBC was observed, similar to findings of Li et al [32], where bamboo sprouts packaged in vacuum material showed a TBC of 1.04 × 10 2 CFU/g on day 0 and 3.74 × 10 2 CFU/g after 15 days of storage at 25 • C. Previously, Kleinhenz et al [10] evidenced a different bacterial and mycological count in B. oldhamii between the external sheath and internal tissue.…”

“…According to our data, Changchai et al [35], who investigated the impact of storage conditions on bamboo shoots packaged in LLDPE bags, found a significant reduction in the L* parameter of the sprout basal portion from 2 to 7 days of storage at 5 ± 3 • C. At the same time, the use of LLDPE bags did not determine a reduction in C* parameters as observed in our case in the sprout basal section. A decrease in L* parameters was also observed by Li et al [32] on blanched bamboo sprouts packaged in vacuum-sealed plastic vacuum packaging materials. In this case, the application of high hydrostatic pressure (300 MPa for 10 min) produced a higher overall color.…”

“…On the contrary, after 28 days at 1 °C of storage, the weight loss of the sprout was much more accentuated in the macro-perforated LDPE bags compared to less permeable materials, with a consequent reduction of the shelf life to 21 days. A weight loss of −22.6% was detected after six days of storage at room temperature, whereas Li et al [32] reported a weight loss of about −1.46% in bamboo sprouts packaged in sealed plastic vacuum materials after 15 days of storage at 25 °C. In this case, the vacuum lower weight loss of sprouts might be due to the subsequent vacuum packaging suppressing their moisture loss, as observed in our samples.…”