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绿竹Bambusa oldhami是禾本科Gramineae竹亚科Bambusoideae绿竹属Bambusa的优质笋用竹植物,分布于华南丛生竹林亚区和华中亚热带混生竹林亚区南部,5−10月为产笋期[1-3]。绿竹笋形似马蹄,俗称“马蹄笋”,笋肉细嫩,味道鲜美,深受人们喜爱。由于出笋时期温度较高,加之出笋集中,绿竹笋采后容易发生变质、腐败、木质化,储藏难度较大,限制了产品的流通和销售[4-5]。草酸广泛存在于动植物和真菌体内,具有很强的抗氧化性[6]。适当浓度的草酸溶液可以作为抗氧化剂应用于果蔬的保鲜、储藏与运输等。有研究发现:草酸处理能够有效延缓鲜切香蕉Musa nana[7]、荔枝Litchi chinensis[8]、去皮荸荠Heleocharis dulcis[9]的变质腐败,延长保鲜期。关于外源草酸处理对于采后去壳绿竹笋的抗氧化和木质化的影响尚未被报道。因此,本研究以绿竹笋为对象,研究外源草酸对去壳绿竹笋抗氧化酶和木质化的影响,为竹笋的采后储藏保鲜提供依据。
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