-
竹子为禾本科Gramineae竹亚科Bambusoideae多年生常绿植物。中国有竹子39属500多种,竹林面积641.16万hm2,资源十分丰富[1]。竹笋是竹林的重要产出,是中国传统森林蔬菜,深受国内外消费者青睐,也是中国大宗出口农产品,竹笋业已成为区域农村社会经济发展的支柱产业和农民增收致富的重要途径[2]。随着国内外市场对高品质竹笋需求量的日益增长,竹笋适口性已成为影响竹笋市场竞争力,制约竹笋经济价值的重要因素,提高或维持竹笋适口性是竹林经营的重要目标之一,也是提高竹林经济效益的重要途径。竹笋品质一直是竹子生物学生态学和竹林培育学的重要研究内容,国内外科技工作者开展了较多的相关研究,发现影响竹笋品质因素复杂众多,包括竹种[3-6]、地理[7-9]、气候[10-11]、土壤[12-14]、施肥[15-17]等,研究主要集中在竹笋外观品质和营养品质方面,而针对竹笋适口性的研究较为薄弱,一定程度上限制了竹笋品质改良技术研发及生产应用。为此,本研究综述了竹笋适口性评价的主要指标,竹笋适口性的种间差异、环境效应以及人工经营干扰影响等,并提出了今后竹笋适口性研究方向,旨在为高品质竹笋形成基础与改良技术研究和生产应用提供参考。
Review on the formation of bamboo shoot palatability and its main influencing factors
-
摘要: 竹笋是中国传统森林蔬菜,也是大宗出口农产品。适口性体现了竹笋经济价值和市场潜力,是高品质竹笋评价的重要指标,但竹笋适口性形成基础及提升技术研发相对薄弱,一定程度上限制了竹笋品质改良技术研发及生产应用。本研究综述了竹笋适口性评价的主要指标,总结了当前竹笋适口性的主要研究成果,并对未来研究提出展望。目前竹笋适口性的研究主要集中于:①竹笋适口性的种间差异;②环境因子对竹笋适口性的影响;③经营措施对竹笋适口性的影响。主要结论为:糖、酸、酚类、纤维类以及氨基酸类物质是竹笋适口性评价的主要指标,适口性的形成不仅取决于竹种自身遗传因素,同时也受到气候因素和土壤质地等的影响。通过覆盖栽培、施肥、林分结构调控和选择适宜的采笋时间等途径可以改良竹笋适口性,但其效应存在明显的种间差异。未来竹笋适口性的研究应该集中于构建适口性综合评价指标与方法,探究多因素互作对竹笋适口性的影响,从生态、生理、生化、分子等多学科层面揭示竹笋适口性形成机制。筛选适口性好、产量高、生态适应性强的优良笋用竹进行规模化栽培,并从栽培环境选择、土壤养分精准补充、笋芽萌发环境控制、竹笋器官处理等途径研发竹笋适口性改良技术。参66Abstract: Bamboo shoots are traditional forest vegetables in China and also large export agricultural products. Palatability is an important index to reflect the economic value, market potential, and quality of bamboo shoots. However, the basic research on the formation of bamboo shoot palatability and development of upgrading technology are relatively weak, which limits the development and application of bamboo shoot quality improvement technology to a certain extent. This paper reviews the main evaluation indicators for bamboo shoot palatability, summarizes the main research results, and puts forward prospects for future research. Current studies on bamboo shoot palatability mainly focus on the following aspects: the interspecific differences in bamboo shoot palatability, the effects of environmental factors on palatability, and the impact of management measures on palatability. The main conclusions are as follows: Sugar, acids, phenols, fibers and amino acids are the chief indicators for evaluating the palatability of bamboo shoots. The formation of palatability depends not only on genetic factors of bamboo species, but also on climate factors and soil texture. Bamboo shoot palatability can be improved by mulching cultivation, fertilization, regulation and control of stand structure, and selection of appropriate shooting time, but there are obvious differences among species in their effects. Future studies on bamboo shoot palatability should focus on such aspects as constructing comprehensive evaluation indicators and methods, exploring the effects of multi-factor interaction on the palatability, revealing the formation mechanism of palatability from the ecological, physiological, biochemical, and molecular aspects, selecting high-quality shoots with good palatability, high yield and strong ecological adaptability for large-scale cultivation, as well as developing the palatability improvement techniques from selection of cultivation environment, precise supplement of soil nutrients, environmental control of shoot bud germination, and treatment of bamboo shoot organs. [Ch, 66 ref.]
-
[1] 李玉敏, 冯鹏飞. 基于第九次全国森林资源清查的中国竹资源分析[J]. 世界竹藤通讯, 2019, 17(6): 45 − 48. LI Yumin, FENG Pengfei. Bamboo resources in China based on the ninth national forest inventory data [J]. World Bamboo Rattan, 2019, 17(6): 45 − 48. [2] 毛丹. 笋用竹的生物学与生理学特性研究[D]. 长沙: 中南林业科技大学, 2006. MAO Dan. The Research on the Bamboo Shoots with Bamboo's Biology and the Physiology Characteristic[D]. Changsha: Central South University of Forestry Technology, 2006. [3] 李冬林, 孙戴妍, 孙威, 等. 刚竹属8种笋用竹种鲜竹笋营养成分分析[J]. 竹子学报, 2018, 37(4): 14 − 19. LI Donglin, SUN Daiyan, SUN Wei, et al. Nutrient components in fresh bamboo shoots of eight Phylostachys species [J]. J Bamboo Res, 2018, 37(4): 14 − 19. [4] 陈松河, 马丽娟, 丁振华, 等. 5种牡竹属笋用竹竹笋营养成分之比较[J]. 竹子学报, 2018, 37(4): 4 − 8, 19. CHEN Songhe, MA Lijuan, DING Zhenhua, et al. Comparison of nutritional components in bamboo shoots of five Dendrocalamus species [J]. J Bamboo Res, 2018, 37(4): 4 − 8, 19. [5] 陈松河, 刘婧, 罗祺, 等. 少穗竹和四季竹竹笋的营养成分分析[J]. 世界竹藤通讯, 2018, 16(6): 33 − 36. CHEN Songhe, LIU Jing, LUO Qi, et al. Nutrient analysis of Oligostachyum sulcatum and O. lubricum shoots [J]. World bamboo Rattan, 2018, 16(6): 33 − 36. [6] 王裕霞, 张光楚, 李兴伟. 优良丛生笋用竹及杂种竹竹笋品质评价的研究[J]. 竹子研究汇刊, 2005, 24(4): 39 − 44. WANG Yuxia, ZHANG Guangchu, LI Xingwei. An evaluation on shoot quality of sympodial bamboo species and their hybrids [J]. J Bamboo Res, 2005, 24(4): 39 − 44. [7] 李鹏程, 裴佳龙, 彭霄鹏, 等. 不同地理种源人面竹的竹笋营养成分比较[J]. 湖北农业科学, 2018, 57(8): 81 − 86. LI Pengcheng, PEI Jialong, PENG Xiaopeng, et al. Comparison of the nutritional components of Phyllostachys aurea bamboo shoots from different geographical provenances [J]. Hubei Agric Sci, 2018, 57(8): 81 − 86. [8] 王海霞, 曾庆南, 程平, 等. 7个雷竹类型(种源)竹笋营养及矿质元素含量分析[J]. 南方林业科学, 2019, 47(5): 36 − 39. WANG Haixia, ZENG Qingnan, CHENG Ping, et al. Nutrition components and mineral element content in 7 different cultivated types (provenances) of Phyllostachys violascens shoots [J]. South China For Sci, 2019, 47(5): 36 − 39. [9] 王海霞, 程平, 曾庆南, 等. 江西省9个种源方竹笋营养成分分析[J]. 世界竹藤通讯, 2018, 16(4): 40 − 42. WANG Haixia, CHENG Ping, ZENG Qingnan, et al. Nutrition components in 9 provenances of Chimonobambusa quadrangularis shoots in Jiangxi Province [J]. World Bamboo Rattan, 2018, 16(4): 40 − 42. [10] 李苑, 张艳华, 黎祖尧, 等. 厚竹笋营养的地域变异及对生长环境的响应[J]. 安徽农业大学学报, 2018, 45(1): 64 − 69. LI Yuan, ZHANG Yanhua, LI Zuyao, et al. Regional variations of nutrition in Phyllostachys edulis ‘Pachyloen’ bamboo shoots and its response to environmental factors [J]. J Anhui Agric Univ, 2018, 45(1): 64 − 69. [11] 朱勇. 气象因子与绿竹笋产量和质量的相关分析[J]. 西南林业大学学报, 2015, 35(2): 79 − 83. ZHU Yong. The effects of meteorological factor on the productivity and quality of Bambusa oldhami bamboo shoot [J]. J Southwest For Univ, 2015, 35(2): 79 − 83. [12] 鲍丽然, 贾中民, 李瑜, 等. 南川金佛山方竹笋营养安全品质和立地土壤评价[J]. 物探与化探, 2018, 42(5): 1089 − 1094. BAO Liran, JIA Zhongmin, LI Yu, et al. Evaluation of nutritional and safe quality of Chimonobambusa utilis bamboo shoots and the surrounding soil in Nanchuan, Chongqing [J]. Geophys Geochem Explor, 2018, 42(5): 1089 − 1094. [13] 郑蓉, 杨杰, 吴承文, 等. 不同土壤类型对绿竹笋营养成分的影响[J]. 福建林业科技, 2019, 46(3): 62 − 67. ZHENG Rong, YANG Jie, WU Chengwen, et al. Effects on the nutritional ingreditents of Bambusa oldhami shoot from three types of cultivated soil [J]. J Fujian For Sci Technol, 2019, 46(3): 62 − 67. [14] 陈鸿. 不同土壤类型绿竹林笋营养特征研究[J]. 安徽农学通报, 2007, 13(18): 194 − 195, 184. CHEN Hong. Study on nutrient characteristics of Dendrocalamopsis oldhami bamboo shoot in different soil types [J]. Anhui Agric Sci Bull, 2007, 13(18): 194 − 195, 184. [15] 刘垚. 施肥对合江方竹笋产量、品质及土壤微生物功能多样性影响[D]. 绵阳: 西南科技大学, 2018. LIU Yao. Effects of Different Fertilization Treatment on the Yield and Quality of Shoots in Chimonobambusa hejiangensis C. D. Chu and on the Functional Diversity of Soil Microorganism[D]. Mianyang: Southwest University of Science and Technology, 2018. [16] 邱永华, 金爱武, 张四海, 等. 不同施肥方式对竹笋品质的影响[J]. 竹子学报, 2017, 36(1): 41 − 48. QIU Yonghua, JIN Aiwu, ZHANG Sihai, et al. Effect of different fertilization methods on quality of bamboo shoots [J]. J Bamboo Res, 2017, 36(1): 41 − 48. [17] 郑郁善, 高培军, 陈礼光, 等. 绿竹笋营养成分及笋期叶养分的施肥效应[J]. 林业科学, 2004, 40(6): 79 − 84. ZHENG Yushan, GAO Peijun, CHEN Liguang. Effect of fertilization on nutrient components of bamboo shoot and leaves nutrient status shoot emergence stages in Dendrocalamopsis oldhami [J]. Sci Silv Sin, 2004, 40(6): 79 − 84. [18] LAPOMIK B, PROSEK M, WONDRA A G. Comparison of extracts prepared from plant by-products using different solvents and extraction time [J]. J Food Eng, 2004, 71(2): 14 − 22. [19] GAO Quan, JIANG Hao, TANG Feng, et al. Evaluation of the bitter components of bamboo shoots using a metabolomics approach [J]. Food Funct, 2019, 10(1): 90 − 98. [20] 丁耐克. 食品风味化学[M]. 北京: 中国轻工业出版社, 1996. [21] 郑丽静, 聂继云, 闫震. 糖酸组分及其对水果风味的影响研究进展[J]. 果树学报, 2015, 32(2): 304 − 312. ZHENG Lijing, NIE Jiyun, YAN Zhen. Advances in research on sugars, organic acids and their effects on taste of fruits [J]. J Fruit Sci, 2015, 32(2): 304 − 312. [22] 郭子武, 杨丽婷, 林华, 等. 沙县苦竹笋外观、营养和食味品质变异的海拔效应[J]. 生态学杂志, 2019, 38(1): 83 − 88. GUO Ziwu, YANG Liting, LIN Hua, et al. Effect of altitude on the variation of appearance, nutrition, and taste for bamboo shoots of Pleioblastus amarus in Shaxian, Fujian Province [J]. Chin J Ecol, 2019, 38(1): 83 − 88. [23] 时俊帅, 陈双林, 郭子武, 等. 3个海拔梯度对高节竹笋品质的影响[J]. 林业科学研究, 2018, 31(4): 113 − 117. SHI Junshuai, CHEN Shuanglin, GUO Ziwu, et al. Influence of altitudes on quality of Phyllostachys prominens shoot [J]. For Res, 2018, 31(4): 113 − 117. [24] 时俊帅, 章超, 陈双林, 等. 高节竹笋出土后外观、营养和食味品质的时序变化[J]. 林业科学研究, 2019, 32(6): 137 − 143. SHI Junshuai, ZHANG Chao, CHEN Shuanglin, et al. The time-series changes of appearance, nutrition and taste quality of Phyllostachys prominens bamboo shoots after being unearthed [J]. For Res, 2019, 32(6): 137 − 143. [25] 李雪蕾. 光照强度对3种竹笋不同部位苦涩味物质的影响[D]. 北京: 中国林业科学研究院, 2014. LI Xuelei. The Effect of Light Intensity on Bitter and Astringent Taste Compound Contents in Different Parts of Bamboo Shoots of Three Species[D]. Beijing: Chinese Academy of Forsstry, 2014. [26] 何强, 姚开, 石碧. 植物单宁的营养学特性[J]. 林产化学与工业, 2001, 21(1): 80 − 85. HE Qiang, YAO Kai, SHI Bi. Nutritional characteristics of plant tannin [J]. Chem Ind For Prod, 2001, 21(1): 80 − 85. [27] 夏勃. 斑苦竹笋(Arundinaria oleosa)营养成分和化学成分分析[D]. 南京: 南京林业大学, 2006. XIA Bo. Studies on Nutrient and Chemical Components of Shoots of Arundinaria oleosa[D]. Nanjing: Nanjing Forestry University. 2006. [28] 朱玉燕, 邬波龙, 赵宇瑛, 等. 绿竹笋苦味物质成分分析[J]. 食品科技, 2015, 40(8): 77 − 80. ZHU Yuyan, WU Bolong, ZHAO Yuying, et al. Analysis of bitter compounds in harvested bamboo shoots [J]. Food Sci Technol, 2015, 40(8): 77 − 80. [29] 郭子武, 江志标, 陈双林, 等. 覆土栽培对高节竹笋品质的影响[J]. 广西植物, 2015, 35(4): 515 − 519. GUO Ziwu, JIANG Zhibiao, CHEN Shuanglin, et al. Influence of soil covered cultivation on shoot quality of Phyllostachys prominens [J]. Guihaia, 2015, 35(4): 515 − 519. [30] 李明良, 陈双林, 郭子武, 等. 覆土栽培对高节竹笋呈味氨基酸的影响[J]. 浙江林业科技, 2015, 35(2): 54 − 57. LI Mingliang, CHEN Shuanglin, GUO Ziwu, et al. Influence of soil sealing on flavor amino acid in shoot from Phyllostachys prominens stand [J]. J Zhejiang For Sci Technol, 2015, 35(2): 54 − 57. [31] 陈玉惠, 刘翠, 王文久, 等. 云南12种食用竹笋营养成分研究[J]. 天然产物研究与开发, 1998, 10(1): 25 − 30. CHEN Yuhui, LIU Cui, WANG Wenjiu, et al. Research on the nutritional composition of 12 edible bamboo shoots in Yunnan [J]. Nat Prod Res Dev, 1998, 10(1): 25 − 30. [32] 皮培尧, 顾李俭, 陈昂, 等. 13种中小径散生笋用竹出笋规律及营养分析[J]. 福建林业科技, 2018, 45(1): 58 − 63. PI Peiyao, GU Lijian, CHEN Ang, et al. The regularity and nutritional analysis of bamboo shoots for 13 kinds of small and medium-sized scattered shoots [J]. Fujian Sci For Technol, 2018, 45(1): 58 − 63. [33] 郭芳. 苦竹的化学成分及生物活性研究[D]. 杭州: 浙江农林大学, 2014. GUO Fang. The Chemical Composition and Biological Activity of Bitter Bamboo[D]. Hangzhou: Zhejiang A&F University, 2014. [34] 杨校生, 谢锦忠, 马占兴, 等. 17种丛生竹笋的感官与营养品质评价[J]. 林业科技开发, 2001, 64(5): 16 − 18. YANG Xiaosheng, XIE Jinzhong, MA Zhanxing, et al. Sensory and nutritional quality evaluation of 17 kinds of overgrown bamboo shoots [J]. China For Sci Technol, 2001, 64(5): 16 − 18. [35] 张娟, 赵燕, 杨益琴. 4种竹子化学成分与纤维形态[J]. 纸和造纸, 2011, 30(1): 33 − 35. ZHANG Juan, ZHAO Yan, YANG Yiqin. Four kinds of bamboo chemical composition and fiber morphology [J]. Pap Pap Making, 2011, 30(1): 33 − 35. [36] 郭子武, 江志标, 陈双林, 等. 高节竹与毛竹鞭笋品质和适口性比较[J]. 林业科学研究, 2015, 28(3): 447 − 450. GUO Ziwu, JIANG Zhibiao, CHEN Shuanglin, et al. Comparative study on quality and palatability of rhizome shoot of Phyllostachys prominens and Phyllostachys edulis [J]. For Res, 2015, 28(3): 447 − 450. [37] GHASEMZADEH A, GHASEMZADEH N. Effects of shading on synthesis and accumulation of polyphenolic compounds in ginger (Zingiber officinale Roscoe) varieties [J]. J Med Plants Res, 2011, 5(11): 35 − 42. [38] 李雪蕾, 丁兴萃, 张闪闪, 等. 不同光强下麻竹笋不同部位苦涩味物质含量的变化[J]. 南京林业大学学报(自然科学版), 2015, 39(3): 161 − 166. LI Xuelei, DING Xingcui, ZHANG Shanshan, et al. The distributions of bitter and astringent taste compounds in the bamboo shoot of Dendrocalamus latiflorus under different light intensities [J]. J Nanjing For Univ Nat Sci Ed, 2015, 39(3): 161 − 166. [39] 章志远, 丁兴萃, 崔逢欣, 等. 避光对麻竹笋苦涩味及单宁含量、形态与分布的影响[J]. 林业科学研究, 2016, 29(5): 770 − 777. ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, et al. Impact of avoiding light on bitterness and astringency, tannin content, morphology and distribution of Dendrocalamus latiflorus [J]. For Res, 2016, 29(5): 770 − 777. [40] 白瑞华, 丁兴萃, 杜旭华, 等. 套袋栽培对高节竹笋品质的影响[J]. 浙江林业科技, 2011, 31(1): 64 − 67. BAI Ruihua, DING Xingcui, DU Xuhua, et al. Influence of covering black film-bags on quality of Phyllostachys prominens shoot [J]. J Zhejiang For Sci Technol, 2011, 31(1): 64 − 67. [41] 艾文胜, 孟勇, 杨明, 等. 毛竹笋套袋技术研究[J]. 湖南林业科技, 2012, 39(5): 24 − 28. AI Wensheng, MENG Yong, YANG Ming, et al. Bagging technique in bamboo shoots of Phyllostachys pubescens [J]. Hunan For Sci Technol, 2012, 39(5): 24 − 28. [42] PUNYASIRI P A, ABEYSINGHE I S, KUMAR V, et al. Flavonoid biosynthesis in the tea plant Camellia sinensis: properties of enzymes of the prominent epicatechin and catech in pathway [J]. Arch Biochem Biophys, 2004, 431(1): 22 − 30. [43] 李露双. 避光对麻竹笋苦涩味物质含量及其关键基因表达的影响[D]. 北京: 中国林业科学研究院, 2018. LI Lushuang. Effect of Avoiding Light on Bitter and Astringent Substances Content and Expression of Key Biosynthetic Genes in Dendrocalamus latiflorus[D]. Beijing: Chinese Academy of Forestry, 2018. [44] 顾振新, 饭本光雄, 田川彰南, 等. 弱光照射和无机营养供给对冷藏绿芦笋品质变化的影响[J]. 南京农业大学学报, 2001, 24(4): 84 − 88. GU Zhenxin, LIMOTO M, TAGAWA A, et al. Effects of low light irradiation and mineral nutrient supply on quality changes of green asparagus spear (Asparagus offinalis L.) during cold storage [J]. J Nanjing Agric Univ, 2001, 24(4): 84 − 88. [45] 朱元洪, 孙羲, 洪顺山. 施肥和土壤养分对毛竹笋营养成分的影响[J]. 土壤学报, 1991, 31(1): 40 − 49. ZHU Yuanhong, SUN Xi, HONG Shunshan. Effects of fertilization and soil nutrients on nutrient composition of bamboo shoots [J]. Acta Pedol Sin, 1991, 31(1): 40 − 49. [46] 陈宇鹏. 不同形态氮肥对慈竹生长发育的调控效应[D]. 绵阳: 西南科技大学, 2017. CHEN Yupeng. Effects of Different Kinds of Nitrogen Fertilizer on the Growth and Development in Bambusa emeiensis[D]. Mianyang: Southwest University of Science and Technology, 2017. [47] 范凯, 胡双, 范冬梅, 等. 植物类黄酮物质合成中的氮素调控[J]. 植物生理学报, 2016, 52(6): 843 − 850. FAN Kai, HU Shuang, FAN Dongmei, et al. Nitrogen regulation in the synthesis of plant flavonoids [J]. Plant Physiol J, 2016, 52(6): 843 − 850. [48] 李苑, 张令, 黎祖尧, 等. 不同产地厚竹笋的营养成分及其对土壤养分的响应特征[J]. 经济林研究, 2017, 35(4): 147 − 154. LI Yuan, ZHANG Ling, LI Zuyao, et al. Nutrition components and soil nutrients response characterisitcs of Phyllostachys edulis‘Pachyloen’ shoots from different habitats [J]. Nonwood For Res, 2017, 35(4): 147 − 154. [49] 郑蓉. 产地绿竹笋品质及土壤养分的主成分与典型相关分析[J]. 浙江农林大学学报, 2012, 29(5): 710 − 714. ZHENG Rong. Canonical correlation and principal components analysis of different production areas of Dendrocalamopsis oldhami with quality indicators of bamboo shoots and its soil nutrients [J]. J Zhejiang A&F Univ, 2012, 29(5): 710 − 714. [50] 苏香玲, 王振锡. 海拔对毛竹生长和竹林结构的影响研究[J]. 林业资源管理, 2016, 44(4): 96 − 100. SU Xiangling, WANG Zhenxi. Effect of altitude on growth and forest structure of Phyllostachys edulis [J]. For Res Manage, 2016, 44(4): 96 − 100. [51] SOETHE N, LEHMANN J, ENGELS C. Nutrient availability at different altitudes in a tropical montane forest in Ecuador [J]. J Trop Ecol, 2008, 24(4): 397 − 406. [52] 王丹林, 郭庆学, 王小蓉, 等. 海拔对岷山大熊猫主食竹营养成分和氨基酸含量的影响[J]. 生态学报, 2017, 37(19): 6440 − 6447. WANG Danlin, GUO Qingxue, WANG Xiaorong, et al. Effects of different altitudes on the nutrient and amino acid contents of bamboo (Fargesia denudata), staple food of the giant panda, in Minshan, Sichuan, China [J]. Acta Ecol Sin, 2017, 37(19): 6440 − 6447. [53] 苟光前, 丁雨龙, 杨柳, 等. 寒竹属3个种竹笋营养成分的分析[J]. 中国蔬菜, 2010, 29(16): 79 − 81. GOU Guangqian, DING Yulong, YANG Liu, et al. Nutrient analysis on bamboo shoots of three species in Chimonobambusa [J]. China Veg, 2010, 29(16): 79 − 81. [54] 李婷. 覆盖对毛竹林土壤理化性质和竹笋质量的影响[D]. 成都: 四川农业大学, 2016. LI Ting. Effects of Mulching on Soil Physicochemistry Properties and Quality of Bamboo Shoots in Phyllostachys heterocycla Stand[D]. Chengdu: Sichuan Agricultural University, 2016. [55] 于增金, 殷彪, 刘松, 等. 培土栽培对麻竹笋品质的影响机理研究[J]. 西北植物学报, 2019, 39(5): 817 − 823. YU Zengjin, YIN Biao, LIU Song, et al. Effect of soil cultivation on the quality of Dendrocalamus latiflorus shoots [J]. Acta Bot Boreali-Occident Sin, 2019, 39(5): 817 − 823. [56] 童龙, 张磊, 李彬, 等. 覆土栽培对绿竹笋品质与适口性的影响[J]. 江西农业大学学报, 2018, 40(3): 487 − 493. TONG Long, ZHANG Lei, LI Bin, et al. Influence of soil-covered cultivation on quality and palatability of Dendrocalamopsis oldhami shoot [J]. Acta Agric Univ Jiangxi, 2018, 40(3): 487 − 493. [57] 肖丽霞. 绿竹笋采前品质相关影响因素和采后生理特性研究[D]. 北京: 中国农业大学, 2005. XIAO Lixia. Study on Prcharvest Correlative Factor of Quality and Postharvest Physiological Character of Bamboo Shoot[D]. Beijing: China Agricultural University, 2005. [58] 潘文忠. 绿竹笋用林培土措施对笋品质及产量的影响研究[J]. 世界竹藤通讯, 2007, 5(4): 38 − 41. PAN Wenzhong. Study on the effect of land cultivation on shoot quality and output of Dendrocalamopsis oldhami [J]. World Bamboo Rattan, 2007, 5(4): 38 − 41. [59] 林海萍, 姜培坤, 范良敏. 不同经营措施对雷竹笋的营养品质效应[J]. 竹子研究汇刊, 2004, 22(1): 21 − 23, 27. LIN Haiping, JIANG Peikun, FAN Liangmin. The affection of the cultivation ways on the quality of the Phyllostachys praecox f. prevelnalis shoots [J]. J Bamboo Res, 2004, 22(1): 21 − 23, 27. [60] 刘碧桃. 浙南绿竹笋产量与品质影响因素研究[D]. 北京: 中国林业科学研究院, 2011. LIU Bitao. The Factors Influencing Yield and Quality on Shoots of Dendrocalamopsis oldhami in Southern Zhejiang Province[D]. Beijing: Chinese Academy of Forestry, 2011. [61] 赵淑娟, 刘涤, 胡之璧. 植物4-香豆酸: 辅酶A连接酶[J]. 植物生理学通讯, 2006, 42(3): 529 − 538. ZHAO Shujuan, LIU Di, HU Zhibi. 4-coumarate: coenzyme a ligase in plant [J]. Plant Physiol Commun, 2006, 42(3): 529 − 538. [62] 杨明, 艾文胜, 孟勇, 等. 富硒施肥对毛竹笋硒含量及品质的影响[J]. 湖南林业科技, 2014, 41(5): 13 − 17. YANG Ming, AI Wensheng, MENG Yong, et al. Effect of selenium-enriched fertilizer on the selenium content and quality of bamboo shoots of Phyllostachys pubescens [J]. Hunan For Sci Technol, 2014, 41(5): 13 − 17. [63] 杜灵丽. 苦竹笋用林丰产培育关键技术研究[D]. 福州: 福建农林大学, 2013. DU Lingli. Research on the Key Technology of High-yield Cultivation for Shoot-used of Pleioblastus amarus[D]. Fuzhou: Fujian Agricultural and Forestry University, 2013. [64] 刘耀荣. 毛竹笋期的营养动态[J]. 林业科学研究, 1990, 3(4): 363 − 367. LIU Yaorong. Nutritional dynamics of Phyllostachys pubescens shoots [J]. For Res, 1990, 3(4): 363 − 367. [65] 陈勰, 阚建全. 麻竹笋生长期木质素合成生理研究[J]. 西南师范大学学报(自然科学版), 2009, 34(4): 128 − 132. CHEN Xie, KAN Jianquan. Studies on lignin synthesis physiology in the bamboo shoot growth period [J]. J Southwest China Norm Univ Nat Sci Ed, 2009, 34(4): 128 − 132. [66] 杨奕, 董文渊, 邱月群, 等. 筇竹笋生长过程中营养成分的变化[J]. 东北林业大学学报, 2015, 43(1): 80 − 82, 87. YANG Yi, DONG Wenyuan, QIU Yuequn, et al. Transformation of nutritional compositions in Chimonobambusa tumidissinoda shoots during growth process [J]. J Northeast For Univ, 2015, 43(1): 80 − 82, 87. -
链接本文:
https://zlxb.zafu.edu.cn/article/doi/10.11833/j.issn.2095-0756.20200400
计量
- 文章访问数: 1472
- HTML全文浏览量: 657
- PDF下载量: 59
- 被引次数: 0