Characteristics of Sugar Content in Different Sections and Harvest Maturity of Bamboo Shoots

Thammawong, Manasikan; Nei, Daisuke; Roy, Poritosh; Nakamura, N.; Shiina, Takeo; Inoue, Y.; Hamachi, H.; Nonaka, Shigeyuki

doi:10.21273/hortsci.44.7.1941

Cited by 6 publications

(3 citation statements)

References 27 publications

(25 reference statements)

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“…The low sugar content and high acidity could effect to shoot flavor and lead to low customer acceptance (Xia, 2006). Thammawong et al (2009) revealed that not only storage time effected to the total sugar content of bamboo shoot but also different maturity. Underground bamboo shoots which newly sprouted has higher sugar content comparison with emerged shoots.…”

Section: Total Acidity Sugar Content and Proximate Analysismentioning

confidence: 97%

Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Changchai¹,

Sumrit²,

Kitpot³

et al. 2019

Food Res.

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This research was aimed to study postharvest senescence of fresh Bambusa sp. shoot. The harvested bamboo shoots were packed in linear low-density polyethylene (LLDPE, 0.07 mm thick) bag and stored in 2 conditions: ambient (29±3°C) and refrigerated temperatures (5±3°C). The physical and chemical properties during the 7 days storage were investigated for postharvest quality management. The storage of the bamboo shoots at ambient greatly affected the physical and chemical properties (weight loss, discoloration, reducing sugar content and total acidity content) compared to the refrigerated storage. Under the ambient storage, critical weight loss of shoots (approximately 5) was recorded at day 4 storage along with the darkening of the basal section. Moreover, the reducing sugar rapidly decreased to 50% of the initial at day 2 storage. Sensory evaluation was conducted, and consumers were able to accept bamboo shoots stored at ambient up to one day of storage. On the other hand, bamboo shoots stored in refrigerated up to 7 days were acceptable. This is due to the quick change of color and odor of the bamboo shoots which can be the quality indicators of the harvested shoots.

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Section: Total Acidity Sugar Content and Proximate Analysismentioning

confidence: 97%

Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Changchai¹,

Sumrit²,

Kitpot³

et al. 2019

Food Res.

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“…Pigments (chlorophyll a, chlorophyll b, lycopene, and β‐carotene) found in tomatoes were measured by the spectrophotometric method . Sugars (glucose, fructose, and sucrose) were analysed by HPLC following the method of Thammawong et al…”

Section: Methodsmentioning

confidence: 99%

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

et al. 2019

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Hinokitiol (β‐thujaplicin, volatile oil extracted from the wood of Hiba arborvitae [Thujopsis dolabrata var. hondae], cypress family) is a natural preservative, antimicrobial, and chelating agent, used to prevent decay and extend the shelf life of fruits and vegetables. In the present study, we used nonwoven rayon sheets impregnated with hinokitiol to conduct packaging studies. Mature green tomatoes var. “KEK‐1” were packaged under three packaging conditions, ie, modified atmosphere packaging (MAP), MAP + hinokitiol (MH), and perforated film package (as control), and their quality attributes were compared during storage. The packaging materials used were low‐density polyethylene (LDPE) film (40 μm) and fresh sheets of nonwoven rayon impregnated with hinokitiol. O2 in the MAP packaged tomatoes were retained throughout the storage period (3% to 5% O2). Results showed that MH had slightly improved quality attributes throughout the storage period when compared with MAP alone. Expression levels of LeACS, LeADH, and LeTBG4 genes were higher in 5 and 9 days of control when compared with MAP and MH. “KEK‐1” tomatoes had longer shelf life under MAP and MH packaging and maintained the quality at 15°C. Hence, the effect of the MAP with bioactive packaging treatments could be effective in the future application for the extension of shelf life and quality of fruits and vegetables.

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“…To date, studies on the taste of moso-bamboo have been based mostly on chemical analyses of related substances [6][7][8][9][10], and the major components responsible for the "egumi" taste have been reported to be homogentisic acid and oxalic acid [6,11]. However, while chemical analyses may show quantitative differences in taste-related substances, they are insufficient to describe qualitative differences in detail.…”

Section: Introductionmentioning

confidence: 99%

Differences in the “egumi” taste of moso-bamboo shoots: research using chemical analysis and two types of taste sensors

2021

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We conducted our research with the aim of determining whether the “egumi” taste of moso-bamboo shoots differs depending on the production area and how the “egumi” taste of bamboo shoots from Yamagata Prefecture, which is near the northern limit of cultivation, differs. The investigation was conducted using conventional chemical analysis methods to quantitatively evaluate the presence and content of homogentisic acid and oxalic acid in bamboo shoots from different regions. In addition, qualitative evaluation, for which chemical analysis alone is insufficient, was conducted using taste sensors, which have rarely been used. As a result, chemical analysis showed that homogentisic acid was not identified among the two substances considered to be major components of egumi taste, while oxalic acid was identified in all samples. Therefore, it is highly likely that oxalic acid is responsible for the “egumi” taste in this study. In addition, qualitative analysis using taste sensors revealed that there is a difference in “egumi” taste depending on the origin of the bamboo shoot. It was suggested that bamboo shoots from Yamagata Prefecture, near the northern limit of cultivation, had a stronger “egumi” taste than those from Kyoto and Fukuoka Prefectures.

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Characteristics of Sugar Content in Different Sections and Harvest Maturity of Bamboo Shoots

Cited by 6 publications

References 27 publications

Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

Differences in the “egumi” taste of moso-bamboo shoots: research using chemical analysis and two types of taste sensors

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