Studies On The Technology Of Storage And Fresh-keeping Of Zizania Caduciflora

Water bamboo (Zizania caduciflora) is one of the most important aquatic vegetable in our country, which has edible and medicinal properties.It has found favour in the market just when in the off season in the summer and fall. But it is easy to dehydrate and lose the value of the goods after harvest. The Application of the technology of Storage and Fresh-keeping can effectively relieve the negative impact which due to the centralized listing of water bamboo. It can extend the time to the market, increase the economic value of the product. A series of tests is made which focus on the technology of Storage and Fresh-keeping of water bamboo in low temperature:(1) Optimization of storage temperature, humidity in the freezer: Compared to the other levels, the temperature (0±0.5℃) and the relative humidity (90%) could reduce the respiration intensity, MDA content, PPO activity, cell membrane permeability. And water bamboo could be remained relatively high hardness and soluble solids content. (2) Selection of the packaging materials of water bamboo:HDPE fresh keeping bags (0.03 mm) can maintain moisture retention of water bamboo, prolonged the period of storage. At present the research group has developed a packaging material which is in favor of fres; (3) Experimental study on the Fresh-keeping Agents on shell of water bamboo:Gibberellin, chlorine dioxide, salicylic acid, sodium tripolyphosphate and so on are used for the test of uni-factor and orthogonal design.A Fresh-keeping Agents on shell of water bamboo is developed through the study on the apparent, soluble solids content, crude fiber content, respiration intensity, MD A content, PPO activity, cell membrane permeability and other indicators, which can make sure that the Fresh-keeping effect more than 3 months; (4) Experimental study on the Fresh-keeping Agents on Peeled water bamboo:Different concentration of calcium chloride, sodium pyrophosphate, gibberellin, alum and other different reagents are used through a single factor experiment. A Fresh-keeping Agents on Peeled water bamboo which can make sure that the Fresh-keeping effect more than 1 month is finally developed.