文献类型：期刊文献

英文题名：Expansion of Pleioblastus amarus in tea plantations significantly enhances the appearance and nutritional composition of bamboo shoots but adversely affects palatability

作者：Fan, Lili[1] Chen, Shuanglin[1] Cai, Zongming[2] Guo, Ziwu[1] Yang, Jie[3] Zheng, Rong[3] Hu, Ruicai[4]

第一作者：Fan, Lili

通信作者：Chen, SL[1];Cai, ZM[2]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Hangzhou 311400, Peoples R China;[2]Chinese Acad Forestry, Expt Ctr Subtrop Forestry, Xinyu 336600, Peoples R China;[3]Fujian Acad Forestry Sci, Fuzhou 350012, Peoples R China;[4]Longyou Cty Forestry Technol Extens Stn, Quzhou 324400, Peoples R China

年份：2024

卷号：24

期号：1

外文期刊名：BMC PLANT BIOLOGY

收录：;Scopus(收录号：2-s2.0-85211361217);WOS:【SCI-EXPANDED(收录号:WOS:001369640700002)】；

基金：Special thanks to the Longyou County Forestry Technology Extension Station for their support in conducting this experiment.

语种：英文

外文关键词：Bamboo expansion; Pleioblastus amarus; Tea plantations; Bamboo shoot quality; Nutritional composition; Palatability

摘要：The expansion of Pleioblastus amarus into tea plantations introduces environmental heterogeneity, significantly influencing the growth and quality of bamboo shoots. This study examined the effects of bamboo expansion on the appearance, nutrition, and palatability of bamboo shoots, utilizing partial least squares structural equation modeling (PLS-SEM) to identify key influencing factors. Results revealed that bamboo expansion increased shoot diameter, length, and fresh weight, enhancing overall size and edibility, particularly in the tea-bamboo mixed forest center zone (TBC), where appearance quality peaked. Nutritional analysis revealed substantial increases in protein, fat, starch, and vitamin C content after bamboo expansion, along with the improvements in amino acid score (AAS), essential amino acid index (EAAI), and nutritional index (NI), indicating elevated nutritional value. However, despite the rise in soluble sugars and flavor-enhancing amino acids, higher levels of total acids, oxalic acid, tannins, and cellulose diminished the palatability, notably in TBC site. PLS-SEM further indicated that while bamboo expansion positively influenced shoot appearance and nutrition, soil factors predominantly drove these changes and concurrently detracted from overall palatability. These findings provide a framework for enhancing bamboo shoot quality and optimizing management practices in tea plantation ecosystems.