Abstract
This study was done to investigate the changes in the chemical components of bamboo shoots during storage at 1°C or 20°C.
1) At 1°C the shoots remained in good condition for about one month, but for only 2 days at 20°C.
2) Carbon dioxide production decreased slightly after 2 days of storage at 20°C and thereafter it held a significantly high level during storage periods, but at 1°C it was lower than that of 20°C. Ethylene production at 20°C decreased for 8 days, and then no significant change was found during storage periods.
3) Total ascorbic acid content on the initial day was 8.4mg per 100g fresh weight. Reduced ascorbic acid decreased gradually during storage at 20°C whereas oxidized ascorbic acid decreased gradually during storage at 1°C.
4) Oxalic acid, which was 83% of the total organic acid on the initial day, rapidly decreased after 4 days at both 1°C and 20°C, but citric acid decreased only slightly. Malic acid, which was not detected on the initial day, was found after 7 days of storage at 20°C.
5) Fructose, glucose and sucrose were detected in the shoots on the initial day. Fructose and glucose decreased moderately during 4 days of storage at 1°C, then increased while in 20°C-stored shoots, both sugars decreased continuously during storage periods.
6) Tyrosine, which was about 57% of the total free amino acids on the initial day, decreased rapidly during storage at 20°C, but the serine fraction increased. At 1°C little change was found in the composition of amino acids.
(Received March 14, 1985)
