4种加工方式的筇竹笋贮藏过程中营养成分变化OA

Qiongzhuea tumidinoda shoots treated with four different processing methods(M1,M2,M3,M4)are used as experimental materials to analyze changes in their edible rate,protein content,dietary fiber content,total sugar content,and main mineral element content during the 120 d storage period.The results show that there are no significant differences in edible rate among different processing methods at different storage stages,with the lowest at 99.48%.The protein content with M4 is overall higher than that with M1,M2,and M3,while the protein content with M2 shows a slight decreasing trend as the storage time prolongs,and there is no obvious change pattern with M1 and M3.The total sugar content with M2 and M3 shows a decreasing trend as the storage time extends.The dietary fiber content with M4 is overall higher than that with M1,M2,and M3,and the dietary fiber contents with the latter three methods are similar.The average calcium content with M4 is 954.63 mg/kg,which is 3.36,3.28,and 3.0 times higher than that of M1,M2,and M3,respectively.However,the potassium content with M4 is only about one-tenth of that with M1,M2,and M3.The manganese and magnesium contents with M1,M2,and M3 are similar and show no significant changes at different storage time points,while their content with M4 shows an increasing trend as the storage time prolongs.The zinc content with M4 is significantly higher than that with M1,M2,and M3.The Q.tumidinoda shoots treated with M1,M2,and M3 exhibit higher potassium content,while the shoots treated with M4 have higher calcium and zinc contents.These findings would provide a scientific basis in terms of nutritional value for processing technologies under different dietary needs for bamboo shoots.