Abstract
Post-harvest pre-cooling of water bamboo shoots (WBS) [Zizania latifolia] can effectively delay its quality deterioration. Six types of pre-cooling treatments were used to pre-cooling post-harvest WBS, including cold slightly acidic electrolytic water pre-cooling (CSAEW), cold water pre-cooling (CWPC), vacuum pre-cooling (VPC), strong wind pre-cooling (SWPC), refrigerator pre-cooling (RPC), and fluid ice pre-cooling (FIPC). The effects of different pre-cooling treatments on the quality of refrigerated WBS were investigated. The results showed that the FIPC treatment was harmful to the storage quality of WBS, while the other five pre-cooling treatments could extend the shelf life of WBS to some extent. These pre-cooling treatments can inhibit the respiration of WBS, slow down its weight loss and lignification process, and maintain its relatively high levels of nutrient content and antioxidant activity. The CSAEW treatment outperformed other treatments in terms of bactericidal action and microbiological content control for WBS during storage. The protective effect of CSAEW treatment on the storage quality of WBS was relatively the best, and extended the shelf life of WBS by 12 days compared to the control group. This study indicated that the CSAEW pre-cooling treatment offers a new choice for pre-cooling root vegetables.