关键词: 毛竹, 覆盖经营, 鞭笋, 外观品质, 营养品质, 食味品质

Abstract:

Objective: This study investigated the temporal variations of appearance, nutrition and taste quality of rhizome shoots at different harvest periods of time in mulched and no-mulched moso bamboo (Phyllostachys edulis) forests, and comprehensively analyzed the effects of management measures on the quality of bamboo shoots, aiming at providing reference for the cultivation of high quality rhizome shoots. Method: The mulched and no-mulched moso bamboo forests in Changxing County, Zhejiang Province were taken as the research object. Rhizome shoots were harvested in May, July and September to determine their appearance, nutritional substances, flavor substances, and amino acid contents of rhizome shoots. One-way analysis of variance (ANOVA) was used to test the difference significance of the indicators, and the least significant difference (LSD) was applied for multiple comparisons. Principal component analysis (PCA) was used to calculate the comprehensive index of rhizome shoot quality under different management measures, and the comprehensive evaluation was conducted. Result: The basal diameter, length, mass and edible rate of rhizome shoots increased first and then decreased, and they were all higher in mulched moso bamboo forest than those in no-mulched moso bamboo forest. Contents of starch, fat, soluble sugar, protein, and vitamin C increased first and then decreased, while the content of total amino acids gradually increased. In addition, contents of starch, fat, soluble sugar, protein, and vitamin C in mulched moso bamboo forest were significantly higher than those in no-mulched moso bamboo forest at the three harvest times. Contents of cellulose, oxalic acid, tannin, total flavonoids, and total acids decreased first and then increased, while the content of lignin gradually increased. The ratio of sugar to acid increased first and then decreased. The contents of cellulose, oxalic acid, tannin, total flavonoids, and total acids in mulched moso bamboo forest were significantly lower than those in no-mulched moso bamboo forest at the three harvest periods, while the ratio of sugar to acid was significantly higher in mulched moso bamboo forest than that in no-mulched moso bamboo forest. Contents and proportions of bitter amino acids and aromatic amino acids gradually decreased, while the content and proportion of sweet amino acids gradually increased. Contents and proportions of umami amino acids, sweet amino acids, and aromatic amino acids in mulched moso bamboo forest were significantly higher than those in no-mulched bamboo forest, while the content and proportion of bitter amino acids in mulched moso bamboo forest were significantly lower than those in no-mulched bamboo forest. The comprehensive evaluation of rhizome shoot quality showed that mulching management significantly improved the comprehensive index of rhizome shoot quality, and it was significantly higher in July than in May and September. Conclusion: There are significant temporal changes in the appearance, nutrition, and taste quality of rhizome shoots, and it is the best in July. Moreover, mulching management is beneficial for improving the appearance and nutritional contents of rhizome shoots, enhancing their flavor and sweet taste, reducing astringency and roughness, and significantly improving the quality and palatability of rhizome shoots.

Key words: Phyllostachys edulis, mulching management, rhizome shoot, appearance quality, nutritional quality, eating quality