培土栽培对麻竹笋品质的影响机理研究
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引用本文:于增金,殷 彪,刘 松,荣俊冬,何天友,陈礼光,郑郁善.培土栽培对麻竹笋品质的影响机理研究[J].西北植物学报,2019,39(5):817~823
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于增金1,殷 彪1,刘 松1,荣俊冬1,何天友2,陈礼光1,郑郁善1,2* (1 福建农林大学 林学院福州 3500022 福建农林大学 园林学院福州 350002) 
基金项目:“十三五”国家重点研发课题(2018YFD0600100)
中文摘要:为了评价不同栽培模式对麻竹笋品质影响,提高竹林经济效益,采用培土栽培和不培土栽培两种方式,通过研究麻竹笋外观形态、营养物质、呈味物质及氨基酸含量,分析了不同培土栽培对麻竹笋品质的影响。结果表明:(1)培土栽培的麻竹笋个体重量、基茎、长度及可食率较不培土栽培竹笋分别显著提高了28.09%、12.76%、19.61%、23.53%,箨壁厚度显著降低了46.43%。(2)培土栽培的麻竹笋灰分、蛋白质、脂肪及淀粉含量较不培土栽培竹笋分别显著下降了10.08%、12.77%、26.09%、48.84%,而还原糖、可溶性糖、水分及维生素C含量均不同程度增加。(3)培土栽培的麻竹笋单宁、草酸、纤维素、木质素含量较不培土栽培竹笋分别下降26.32%、20.26%、39.12%、25.47%。(4)培土栽培的麻竹笋氨基酸总量较不培土栽培竹笋显著增加了26.08%,其中的苦味、芳香类和鲜味氨基酸含量占比均下降,但甜味氨基酸占比则显著上升。研究发现,培土栽培可以改善麻竹笋外观形态,同时增加竹笋甜味、减少粗糙度和酸涩味,从而使竹笋品质得到明显提升。
中文关键词:麻竹  培土栽培  外观形态  营养物质
 
Effect of Soil Cultivation on the Quality of Dendrocalamus latiflorus Shoots
Abstract:In order to evaluate the effect of different cultivation models on the quality of Dendrocalamus latiflorus shoots, improve economic values of D. latiflorus forests, we used the soil cultivation and non cultivation methods to study the appearance, nutrients, taste substances and amino acid contents of D. latiflorus shoots, analysis of the effects of different cultivation measures on the quality and palatability of D. latiflorus shoots. The results showed that:(1) the individual weight, basis, length and edible rate of the D. latiflorus shoots cultivated in the soil were significantly higher than that of the non cultivated bamboo shoots by 28.09%, 12.76%, 19.61% and 23.53%, respectively, and the thickness of the sill wall was significantly reduced by 46.43%.(2) The contents of ash, protein, fat and starch in cultivated bamboo shoots decreased significantly by 10.08%, 12.77%, 26.09% and 48.84%, respectively, while the contents of reducing sugar, soluble sugar, water and vitamin C increased to varying degrees.(3) The contents of tannin, oxalic acid, cellulose, and lignin in cultivated D. latiflorus shoots decreased by 26.32%, 20.26%, 39.12% and 25.47% compared with that of non cultivated bamboo shoots.(4) The total amino acid content of the bamboo shoots cultivated in the soil significantly increased by 26.08% compared with the non cultivated bamboo shoots. Among them, the contents of bitterness, aromatic and umami amino acids decreased, but the proportion of sweet amino acids increased significantly. The study found that soil cultivation can improve the appearance of D. latiflorus shoots, increase sweetness of bamboo shoots, reduce roughness and sour taste, so that the quality of bamboo shoots is significantly improved.
keywords:Dendrocalamus latiflorus  soil covered cultivation  appearance form  nutrients
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