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

Abstract

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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“…Radiation-treated bamboo shoots at all doses, including the unirradiated control shoots, showed no differences on day 240. These outcomes are consistent with a few prior investigations [38]. Fresh shoots' moisture content is vital, and all treatments were found to have levels that were over 90% despite the temperature or period of storage.…”

Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts (Phyllostachys edulis) Packaged in a Modified Atmosphere or Vacuum: A Comparative Study

“…At the same time Shen et al [40] demonstrated that the application of MAP allows the sprouts to remain edible despite the slight browning. According to our data, Changchai et al [35], who investigated the impact of storage conditions on bamboo shoots packaged in LLDPE bags, found a significant reduction in the L* parameter of the sprout basal portion from 2 to 7 days of storage at 5 ± 3 • C. At the same time, the use of LLDPE bags did not determine a reduction in C* parameters as observed in our case in the sprout basal section. A decrease in L* parameters was also observed by Li et al [32] on blanched bamboo sprouts packaged in vacuum-sealed plastic vacuum packaging materials.…”

“…In our case, this evidence is limited to the basal section. A stable firmness value was observed in bamboo shoots packaged in linear low-density polyethylene (LLDPE) bags, with values in the sprout basal section ranging from 11.3 to 12.63 N after two and seven days of storage, respectively [35]. The changes in headspace gas composition (O 2 and CO 2 concentration) under bamboo sprout packaging conditions are shown in Figure 2.…”