Abstract
Browning at the cut surface of minimally processed sweet bamboo (Dendrocalamus asper) shoots is a limiting factor for shelf life and consumer preference. We studied the effect of two different packaging systems, polyvinyl chloride (PVC)‐wrapped foam trays and vacuum polyethylene (PE) bags, on storage attributes of bamboo shoot slices held at 4°C. Both packaging methods reduced weight loss, lignification and browning symptoms, and preserved the quality of fresh‐cut bamboo shoots, compared to unwrapped controls. Vacuum packaging was most effective in reduction of weight loss, respiration rate, activities of polyphenol oxidase and peroxidase, as well as least browning and lignification but PVC wrapping is recommended for general use because it is practical and less costly.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
