中文摘要：

研究了20℃常温水和40、45、50℃热水处理5min对轻度加工竹笋在10℃贮藏期间品质和生理的影响。结果表明：未经热处理的,呼吸强度和乙烯释放量逐渐降低;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;促进总酚的积累;导致色泽值减小,褐变指数增大。40℃或45℃热水处理5min不仅降低了轻度加工竹笋呼吸强度和乙烯释放量,而且抑制了PAL、PPO和POD的活性,从而保持较高的色泽值和较低褐变指数水平;但50℃热水处理5min会产生热伤害,对轻度加工竹笋的贮藏反而不利。

英文摘要：

To explore the effectiveness of heat treatment on quality maintenance of bamboo shoot （Phyllostachys vivax McClure. cv. Huapuji）, lightly processed bamboo shoots were dipped in water at either 20℃, 40℃, 45℃ or 50℃ for 5 min before stored at 10℃ for 6 days. The experimental results indicated that the respiration rate and ethylene production were decreased, while the activities of phenylalanine ammonia lyase （PAL）, polyphenol oxidase （PPO） and peroxidase （POD） increased quickly, and it led to accumulation of total phenolic compounds, thereby promoting L decrease and P browning index （BI） increase. Heat treatments at 40℃ or 45℃ for 5 min reduced the respiratory rate and ethylene production, inhibited the activities of PAL, PPO and POD, and maintained higher level of L and lower level of BI. Therefore, these two temperature treatments have potential use in lightly processed bamboo shoots storage. However, the treatment at 50℃ for 5 min, had no beneficial effects on maintaining quality in lightly processed bamboo shoots because of the heat injury.