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Shoot Nutrition and Flavor Variation in Two Phyllostachys Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?
Shoot Nutrition Flavor Variation Phyllostachys Species
2024/5/10
For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differ...
Spectrometric Classification of Bamboo Shoot Species by Comparison of Different Machine Learning Methods
Spectrometric Classification Bamboo Shoot Machine Learning
2023/6/5
The nutrition and quality of bamboo shoots from different species have a large variation, and traditional methods used for the classification of different bamboo shoot species are expensive and time-c...
Impact Assessment of Bamboo Shoot on Poverty Reduction in Linan, China
Bamboo Shoot Poverty
2014/5/6
This paper gives an overview of the development of the bamboo shoot sector in Linan over the past eighteen years (1985-2002) and the results of a case study on its effect on poverty alleviation. The l...
1-MCP处理对脱壳茭白木纤化与细胞结构的影响（Effect of 1-methylcyclopropene (1-MCP) on Lignification and Cell Ultrastructure of Peeled Water Bamboo Shoot）
茭白 1-MCP 木纤化
2010/1/28
研究了不同体积分数1-MCP处理对常温和低温贮藏期间脱壳茭白木纤化以及细胞超微结构的影响。结果发现：0.5μL/L的1-MCP处理可较好保持常温和低温条件下茭肉的外观品质，抑制乙烯的产生，减少纤维素含量的增加，抑制可溶性果胶含量的下降和原果胶含量的增加，减轻茭肉木纤化过程。用透射电镜观察常温贮藏6d后的茭肉超微结构，发现1-MCP处理的细胞较对照细胞内含物丰富，胞间连丝仍然清晰，证实了1-MCP处...