文献类型：期刊文献

英文题名：Modulating soil temperature to optimize bamboo shoot quality of mulched Phyllostachys violascens

作者：Fan, Lili[1] Chen, Shuanglin[1] Guo, Ziwu[1] Yu, Wenxian[2] Wang, Weiyu[3] Zhang, Le[1]

第一作者：Fan, Lili

通信作者：Chen, SL[1];Guo, ZW[1]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Hangzhou 311400, Peoples R China;[2]Fuyang Dist Agr & Forestry Resource Management Ctr, Hangzhou 311300, Peoples R China;[3]Linan Dist Agr & Forestry Technol Extens Ctr, Hangzhou, Peoples R China

年份：2025

卷号：146

外文期刊名：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

收录：;Scopus(收录号：2-s2.0-105009341521);WOS:【SCI-EXPANDED(收录号:WOS:001525024400004)】；

基金：This research received financial support from the Cooperation of Zhejiang Province and the Chinese Academy of Forestry (No. 2024SY13); Special Funding for Basic Research by the Chinese Academy of Forestry (No. CAFYBB2023MA004).

语种：英文

外文关键词：Mulched bamboo shoots; Soil temperature; Appearance color; Nutritional composition; Flavor substances

摘要：The mulched cultivation technique in Phyllostachys violascens accelerates bamboo shoot emergence by increasing soil temperature and retaining moisture, significantly enhancing economic benefits. However, the influence of soil temperature on bamboo shoot quality remains unclear. This study investigated the effects of four soil temperature ranges on bamboo shoot appearance color, nutritional composition, and flavor substances in mulched P. violascens. Orthogonal partial least squares discriminant analysis (OPLS-DA) was used to comprehensively evaluate bamboo shoot quality under varying soil temperatures. Results showed that as soil temperature increased, bamboo shoot red-green value (a* value) intensified, while brightness (L*) and yellow-blue value (b*) declined, resulting in a darker overall coloration. Starch content increased with rising soil temperature, while protein, essential amino acids, and total amino acids decreased, leading to a reduction in nutritional value. Additionally, elevated soil temperature increased cellulose and lignin contents, coupled with diminished flavor amino acids, ultimately deteriorating flavor quality. OPLS-DA revealed that the T3 treatment (20-25 degrees C) optimized bamboo shoot quality, enhancing soluble sugars, sweet-tasting amino acids, and appearance color. The T2 treatment (15-20 degrees C) improved vitamin C and cellulose content, while T4 (<15 degrees C) excelled in starch and aromatic amino acid content but underperformed overall. High temperatures (T1, >25 degrees C) degraded nutritional and flavor quality. The results indicate that a soil temperature range of 20-25 degrees C is optimal for producing highquality bamboo shoots in mulched P. violascens, providing a valuable theoretical basis for their cultivation.