文献类型：期刊文献

中文题名：增施氯肥对雷竹笋感观、营养和食味品质的影响

英文题名：Effect of Chlorine Fertilization on the Shoot Quality of Phyllostachys violascens

作者：杨丽婷[1,2] 陈双林[1] 郭子武[1] 徐森[1] 谷瑞[1]

第一作者：杨丽婷

机构：[1]中国林业科学研究院亚热带林业研究所,浙江杭州311400;[2]南京林业大学,江苏南京210037

年份：2020

卷号：33

期号：4

起止页码：102-107

中文期刊名：林业科学研究

外文期刊名：Forest Research

收录：CSTPCD;;Scopus;北大核心:【北大核心2017】；CSCD:【CSCD2019_2020】；

基金：浙江省重点研发项目(2017C02016);国家重点研发计划课题(2016YFD0600903);浙江省竹资源与高效利用协同创新中心开放项目(2017ZZY1-01)。

语种：中文

中文关键词：雷竹;氯素施肥;竹笋品质;适口性

外文关键词：Phyllostachys violascens;chlorine fertilization;shoots quality;palatability

分类号：S759.9

摘要：[目的]探究氯素施肥对雷竹笋品质的影响,为雷竹林高品质竹笋高效培育提供理论依据。[方法]以雷竹丰产林为研究对像,设置低氯(12%)、中氯(24%)和高氯(34%)3个水平的氯素施肥处理,分析增施氯肥对雷竹笋感官品质、营养品质和食味品质的影响。[结果]表明:雷竹林施用氯素肥料对竹笋感官品质并无明显影响,但对竹笋营养和食味品质产生重要影响,其中,随着施氯量的增加,雷竹笋蛋白质、木质素、总氨基酸及其组分含量总体上呈下降趋势,苦味氨基酸及芳香类氨基酸比例呈先下降后升高趋势,脂肪、淀粉含量及人体必需、鲜味、甜味氨基酸比例总体上呈升高趋势,纤维素含量呈先上升后下降趋势,且脂肪、蛋白质、总氨基酸及其组分含量、鲜味和芳香味氨基酸比例不同施氯量处理间差异显著,高氯施肥雷竹笋纤维素含量显著低于中氯、低氯施肥,淀粉含量显著高于中氯、低氯施肥;可溶性糖、氯离子含量及糖酸比总体上呈升高趋势,草酸、单宁及总酸含量则相反,且可溶性糖、单宁含量及糖酸比各处理间差异显著。[结论]氯素施肥尤其是高氯施肥虽然对雷竹笋感官品质影响较小,但能降低竹笋粗糙度,增强竹笋鲜味、甜味及芳香味,明显改善竹笋风味与适口性。高氯施肥对雷竹林土壤性状特别是氯离子积累及对微生物群落结构与功能的影响需深入研究。
[Objective] To study the effect of chlorine fertilization on the quality of Phyllostachys violascens shoots,and to contribute for the high-efficiency cultivation of high-quality bamboo shoots. [Method] High-yielding Ph. violascens plantation were selected, and the fertilization treatments with high(34%), medium(24%) and low(12%)chlorine content were set up to observe the influence of chlorine fertilization on sensory, nutritional and taste characters of shoots. [Result] The results showed that chlorine fertilization influenced the sensory character slightly, while affected the nutrient and taste greatly. With the increasing of chlorine content in fertilizer, the contents of protein,total amino acid and its component, lignin, cellulose, the proportion of bitter amino acids decreased gradually, while the contents of aromatic amino acids decreased in the beginning and then increased. The contents of fat, starch and proportion of essential, flavor and sweet amino acids increased. Furthermore, there were significant difference on contents of fat, protein, total amino acid and its component, the proportion of flavor and aromatic amino acids among the three treatments, and the content of cellulose under high fertilization treatment was smaller than that under medium and low fertilization treatments, while that of fat changed in opposite trends. With the increasing of chlorine content, the content of soluble sugar, ratio of sugar to acid and chlorine increased, while the contents of oxalic acid, tannin and total acid decreased, but there were significant difference on the contents of oxalic acid, tannin and total acid among the three fertilization treatments. [Conclusion] It is indicated that chlorine fertilization will influence the sensory character of shoot slightly, while the fibrous materials content decrease, and delicious and sweet components increase, especially under high fertilization treatment. Additional, further research should be conducted on the effect of high chlorine fertilization on soil properties, especially for the influence of chlorine accumulation on structure and function of soil microbial community.