绿竹笋

只是绿竹笋作为绿竹刚生长出土的嫩芽，其代谢旺盛，容易木质化，采后4～5个小时风味就开始变化，一般常温下只能保鲜一天。

However , it so called green bamboo shoot , for it metabolism is so exuberant that easy to lignification . Their flavor started to change after harvesting 4 ~ 5 hours , generally , under normal temperature only can preserve one day .

清水带壳绿竹笋软罐头制作工艺的研究

The Technology for The Soft Can of Bamboo Shoots with Shell

绿竹笋期生物学特性观察研究

Observatory studies on biological characteristics of Bambusa atrovirens in spouting period

同时探讨了绿竹笋保鲜问题。

Preservation of bamboo shoots is discussed as well as .

绿竹笋采前品质相关影响因素和采后生理特性研究

Study on Preharvest Correlative Factor of Quality and Postharvest Physiological Character of Bamboo Shoot

不同竹林结构对绿竹笋产量与品质影响不同。

The yield and quality on shoots in the different bamboo forest structure were different .

采用热泵干燥装置探讨了绿竹笋脱水特性。

Hot pump device for dehydration was used to detect dehydration characteristics of bamboo shoots .

真空冷冻干燥和热干燥绿竹笋笋干品质的比较

Studied on the Quality Comparation between the Vacuum Freezing and Hot Drying Bamboo Drying Products

绿竹笋用林丰产机理与栽培技术研究苦竹笋材兼用林立竹结构因子关系研究

Study on Relation of Bamboo Stem Structure Factors of Pleioblastus amarus for Bamboo Shoot and Timber

绿竹笋热泵脱水的影响因素分析及工艺参数优化

Analysis of the factors affecting hot pump dehydration of bamboo shoots and optimization of its technical parameters

用液膜及固体保鲜剂对绿竹笋进行保鲜，并采用聚乙烯薄膜包装后在3±1℃下进行贮藏。

The effects of liquid film and solid preservatives on bamboo shoot storage The effect of keeping fresh bamboo shoot in 3 ± 1 ?

研究结论如下：1、不同坡位及经营时间绿竹笋产量与品质变化规律不同。

Research conclusions are as follows : 1 . The changing rule on yield and quality of bamboo shoots was different with different slope positions and management time .

采后绿竹笋由于受创伤和养分胁迫引起呼吸、电导率和木质素含量升高，可溶性蛋白及其他养分分解，使其含量下降，老化加剧。

The respiration , conductivity , and lignin content were increased due to wound and nutrient-stressed environment . Soluble proteins and other nutrients decomposed caused their content decrease and aging aggravation .

其笋称绿竹笋，因其型似马蹄，故又称为马蹄笋。绿竹笋肉质脆嫩，滋味鲜美，风味独特，营养丰富。

The bamboo shoot was called " green shoot ", because of its horseshoe-type like , also known as " Horseshoe shoot . " The bamboo shoot has a crisp flesh , delicious taste , unique flavor and rich nutrition .

将三个实验组的绿竹笋置于5℃的低温下贮藏，定期测定绿竹笋的各项品质及生理生化指标，观察魔芋葡甘聚糖涂膜处理对绿竹笋各项指标的影响。

The three experimental groups of bamboo shoots placed in 5 ℃, regularly measured physiological and biochemical indicators of quality of the bamboo shoots and to observe the impact of the KGM film treatment on the indicators of green bamboo shoots .

绿竹产笋能力研究

Study on competence of yielding bamboo shoot of Dendrocalamus oldhami

作者根据绿竹的出笋习性，提出了绿竹造林、扒土培笋、水肥管理、竹林结构调整、采笋留竹技术、竹笋产期调整等丰产高效栽培技术措施。

According to its habits , the author put on some suggestion on how to improve production , such as building the forest , cultivating bamboo shoots , managing the fertilizer , changing bamboo forest structure , keeping bamboo technology and adjusting bamboo producing period .