scholarly journals Characteristics of Sugar Content in Different Sections and Harvest Maturity of Bamboo Shoots

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1941-1946 ◽  
Author(s):  
Manasikan Thammawong ◽  
Daisuke Nei ◽  
Poritosh Roy ◽  
Nobutaka Nakamura ◽  
Takeo Shiina ◽  
...  
Keyword(s):  
Sugar Content ◽  
Chemical Properties ◽  
Total Sugar ◽  
Phyllostachys Pubescens ◽  
Bamboo Shoot ◽  
Storage Duration ◽  
Bamboo Shoots ◽  
Basal Section ◽  
Harvest Maturity ◽  
Apical Section

Bamboo shoots (Phyllostachys pubescens Mazel) harvested from two cultivation areas were used to investigate the amount of accumulated sugars (sucrose, glucose, and fructose) in four sections along the length of a bamboo shoot. Bamboo shoots harvested from above ground (emerged bamboo shoot) and underground of the same cultivation area were also used to study the changes in sugar content during storage at both 5 and 25 °C. The amounts of sucrose, glucose, fructose, and total sugar of underground bamboo shoots were higher than those of emerged shoots. Sucrose content in the apical section was significantly higher than that in other sections. Meanwhile, higher amounts of glucose, fructose, and total sugar (the sum of sucrose, glucose, and fructose) were observed in the basal section. Changes in sugar content were also observed during storage. The fresh, unpeeled bamboo shoots have particular cellular chemical properties and respond differently to storage duration and condition depending on harvest maturity.

scholarly journals Shelf Life and Quality of Guava cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

2013 ◽  
Vol 19 (2) ◽  
pp. 01-12
Author(s):  
F Islam ◽  
A Islam ◽  
MAZ Al Munsur ◽  
MA Rahim
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Gradual Increase ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
Storage Duration ◽  
Yellowish Green

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black non-perforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.DOI: http://dx.doi.org/10.3329/pa.v19i2.16906 Progress. Agric. 19(2): 1 - 12, 2008

scholarly journals Analisis Nilai Tambah Asinan Rebung Bambu Tabah (Gigantochloaa nigrociliata Burze-Kurz) Berdasarkan Nilai Organoleptik Terbaik Selama Fermentasi

2019 ◽  
Vol 7 (4) ◽  
pp. 499
Author(s):  
Randall Howbert ◽  
Nyoman Semadi Antara ◽  
I Made Mahaputra Wijaya
Keyword(s):  
Microbial Population ◽  
Raw Materials ◽  
Sugar Content ◽  
Value Added ◽  
Added Value ◽  
Bamboo Shoot ◽  
Organoleptic Properties ◽  
Fermentation Time ◽  
Bamboo Shoots ◽  
Microbiological Characteristics

The purpose of this study is to determine the added value of the processed bamboo shoots pickle at the optimum fermentation time. The study was divided into 3 stages, the first stage were determining the best organoleptic properties during fermentation, secondly analyzing the characteristics of bamboo shoots pickles at determined optimum fermentation time, and lastly analyzing the added value of processing the bamboo shoots turned to pickles. The results showed that the most preferred organoleptic value of bamboo shoots pickles was fermentation on day 4 with the hedonic score of 5.65 (slightly preferred  ? preferred) with chemical and microbiological characteristics of bamboo shoots and its liquids microbial population 4.6 x 107 CFU/ml and 8.4 x 107  CFU/ml, and lactic acid levels of 0.56% and 0.63%, with salinity of 2.89% and 3.51%, pH 4.0 and 3.7 and reduced sugar content of 1.87% and 2.70%. The value added analysis showed that in a year scenario the producing of bamboo shoots to become pickled using raw materials as much as 566.4 Kg could produce 1510.4 Kg of bamboo shoots pickles (320 gram/jar), of which the results obtained an added value of IDR 566.984.936/ year with added value ratios amounting to 87.89% and the profit received by the company is IDR. 554.273.072 (92.09%). Keyword: Gigantochloaa nigrociliata Burze-Kurz, bamboo shoot pickle, fermentation, organoleptic, added value.

Effect of Packaging Materials on the Shelf Life of Bamboo Shoots

2012 ◽  
Vol 200 ◽  
pp. 540-544 ◽  
Author(s):  
Jian Wei Zhou ◽  
Guo Hua Zhang ◽  
Hong Yan Hu ◽  
Zhen Lin Wang
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Time ◽  
Sugar Content ◽  
Barrier Properties ◽  
Ash Content ◽  
Total Sugar ◽  
Packaging Materials ◽  
Total Sugar Content ◽  
Bamboo Shoots

The effect of different barrier properties packaging materials (PE, PET, PVC) on the shelf life of the shelled fresh bamboo shoots were studied. The effection of packaging materials were assessed by the sensory evaluation and the changes of their moisture content, ash content, total sugar content and protein content during storage time. The results showed that the shelled bamboo shoots in conditions at 10 °C with the packaging of PVC and PET have the better quality and longer shelf life than which with the packaging of PE and no packaging at the room temperature.

scholarly journals Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 57-63
Author(s):  
Surintraporn Changchai ◽  
Thawanrat Sumrit ◽  
Thanapon Kitpot ◽  
Pacharaporn Inrirai
Keyword(s):  
Weight Loss ◽  
Sugar Content ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Postharvest Quality ◽  
Physical And Chemical Properties ◽  
Critical Weight ◽  
Bamboo Shoots ◽  
Physical And Chemical ◽  
And Chemical Properties

This research was aimed to study postharvest senescence of fresh Bambusa sp. shoot. The harvested bamboo shoots were packed in linear low-density polyethylene (LLDPE, 0.07 mm thick) bag and stored in 2 conditions: ambient (29±3°C) and refrigerated temperatures (5±3°C). The physical and chemical properties during the 7 days storage were investigated for postharvest quality management. The storage of the bamboo shoots at ambient greatly affected the physical and chemical properties (weight loss, discoloration, reducing sugar content and total acidity content) compared to the refrigerated storage. Under the ambient storage, critical weight loss of shoots (approximately 5) was recorded at day 4 storage along with the darkening of the basal section. Moreover, the reducing sugar rapidly decreased to 50% of the initial at day 2 storage. Sensory evaluation was conducted, and consumers were able to accept bamboo shoots stored at ambient up to one day of storage. On the other hand, bamboo shoots stored in refrigerated up to 7 days were acceptable. This is due to the quick change of color and odor of the bamboo shoots which can be the quality indicators of the harvested shoots.

scholarly journals Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef ”cangkuk” by spontaneous fermentation with the addition of bamboo shoot

2020 ◽  
Vol 45 (3) ◽  
pp. 222-233
Author(s):  
Irdha Mirdhayati ◽  
Wieda Nurwidada Haritsah Zain
Keyword(s):  
Lactic Acid ◽  
Inhibitory Activity ◽  
Chemical Properties ◽  
Bamboo Shoot ◽  
Converting Enzyme ◽  
Ace Inhibitory Activity ◽  
Preparation Methods ◽  
Factor B ◽  
Bamboo Shoots ◽  
Ace Inhibitory

This research was conducted to examine the chemical properties, lactic acid bacteria (LAB) populationand angiotensin converting enzyme (ACE) inhibitory activity of fermented beef meat with the addition of bamboo shoots. This research used factorial completely randomized design.Factor A was the preparation method of bamboo shoots: chopped, ground, and extracted. Factor B was the ratio of meat and bamboo shoots (B) which was1:0.75,1:1, 1:1,25ratios. The chemical properties observed were total protein, soluble protein, hydrolysisdegree, pHandtitratableacidity value. The results showed that bamboo shoot preparation methods by ground and extracted were able to reduce total protein, and pH value. The ratio of meat and bamboo shoot (1:0.75 and 1:1) wereable to decreasedtotal protein but increased total titratable acidity. The interaction of the factors A and factor B only occurredin increasing hydrolysisdegree. Both of two factors (A and B) couldnot significantly effect to the number of LAB.The ACE inhibitory activity ranged from 36.5 to 79.6%. It can be concluded that the preparation methods ofbamboo shoots by ground and 1: 0.75 and 1: 1ofbeef : bamboo shoot ratio couldincreasehydrolysis degree and had highest ACE inhibitory activity. 

Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Rekha Mane ◽  
Prabhakar Padghan ◽  
Sujata Patil ◽  
Ramesh Patil
Keyword(s):  
Chemical Composition ◽  
Sweet Corn ◽  
Sugar Content ◽  
Chemical Properties ◽  
Buffalo Milk ◽  
Total Sugar ◽  
Total Solids ◽  
Total Sugar Content ◽  
Physico Chemical ◽  
Solids Content

In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk and buffalo milk in different proportion and study the chemical composition shrikhand. On an average the moisture content of Shrikhand blended with sweet corn milk was found to be 32.5, 33.8, 34.3 and 35.9 per cent, fat 9.3, 8.4, 7.4 and 6.5 per cent, protein 9.14, 8.72, 8.33 and 7.74 per cent, ash 0.84, 0.73, 0.64 and 0.45 per cent, carbohydrate 60.3, 65.2, 70.3 and 74.5 per cent and total solids 66.57, 65.57, 64.87 and 63.5 per cent for treatment T0, T1, T2 and T3 respectively. It was also observed that as the blending of sweet corn milk increased, there was decreased in fat, protein, ash, total solids content of Shrikhand blended with sweet corn milk and increased in moisture and total sugar content.

PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

2011 ◽  
Vol 3 (1) ◽  
pp. 37 ◽  
Author(s):  
Andri Taruna Rachmadi
Keyword(s):  
Metal Content ◽  
Local Food ◽  
Raw Materials ◽  
Starch Content ◽  
Quality Standard ◽  
Food Supplements ◽  
Crude Fiber ◽  
Bamboo Shoot ◽  
Spontaneous Fermentation ◽  
Bamboo Shoots

One of the solutions to fulfill  the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots,  fermentation, fiber flour

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content
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