中文摘要：

【目的】探讨壳聚糖添加纳米SiOx复合物涂膜处理对鲜切竹笋的保鲜效果。【方法】在（4±1）℃下,1%壳聚糖/纳米SiOx复合物涂膜处理对鲜切竹笋品质和生理的影响。【结果】鲜切竹笋贮藏期间,呼吸速率和乙烯释释放速率逐渐降低,苯丙氨酸解氨酶（PAL）、多酚氧化酶（PPO）和过氧化物酶（POD）活性迅速增加,促进总酚积累增加,导致亮度（L）值减小,褐变指数（BI）上升。壳聚糖/纳米SiOx复合物涂膜处理不仅抑制了鲜切竹笋呼吸速率和乙烯释放速率,而且还延缓了PAL、PPO和POD的活性,从而保持较高的L值和较低BI水平。【结论】壳聚糖/纳米SiOx复合物在鲜切竹笋保鲜上有潜在的应用价值。

英文摘要：

【Objective】 The effect of chitosan/nano-SiOx complex coating on shoot of bamboo （Phyllostachys vivax Mcclure. cv. Huapuj） was studied. 【Method】 Fresh-cut bamboo shoots were stored at （4±1）℃ for 8 days, and the effect of 1% chitosan/nano-SiOx coating on quality and physiology of fresh-cut bamboo shoots were then investigated. 【Result】 The results indicated that the respiration rate and ethylene production rate decreased while the activities of phenylalanine ammonia lyase （PAL）, polyphenol oxidase （PPO） and peroxidase （POD） increased quickly and the accumulation of total phenolic compounds enhanced, thereby promoting the lightness （L） decrease and browning index （BI） increase. Chitosan/nano-SiOx complex coating not only reduced the respiratory rate and ethylene production rate, but also delayed the increase of activities of PAL, PPO and POD, maintained high L value and low level of BI. 【Conclusion】 Chitosan/nano-SiOx complex coating exhibits potential use for storage of fresh-cut bamboo shoots.