海拔高度对毛竹春笋外观特征及营养品质的影响OA

Taking spring shoots of moso bamboo from Guantian township,Zhangping city,Fujian province,at different altitudes(250,450,650,and 800 m)as the research objects,this study analyzes the effects of altitude on their appearance characteristics(shoot base diameter,length,single shoot weight,and edible rate),nutritional component contents(protein,vitamin C,soluble sugar,starch,and fat),and taste quality indicators(tannin,oxalic acid,cellulose,and lignin).The results show that all appearance indicators of moso bamboo spring shoots present different variation patterns across altitudes,but the differences are not pronounced.The spring shoots at an altitude of 450 m have superior appearance quality,while those at 650 m altitude have the highest edible rate,which is significantly higher than that at other altitudes(P<0.05).Altitude has a dominant impact on the nutritional component contents and taste quality of moso bamboo spring shoots.High altitudes(650-800 m)are conducive to the accumulation of most nutrients,while protein,vitamin C,and starch are significantly higher at medium and high altitudes.The soluble sugar content is the highest at low altitude(250 m)and gradually decreases with increasing altitude.The fat content peaks at medium-low altitude(450 m)and reaches the lowest at high altitude(800 m).High altitudes(650-800 m)significantly reduces the contents of cellulose and lignin in spring shoots,thereby improving their taste.The spring shoots at 650 m altitude have the lowest oxalic acid content and medium tannin content,exhibiting the optimal balanced taste.This study could provide a reference for the division of quality production areas of spring moso bamboo shoots and the optimization of their oriented cultivation techniques.