• 研究报告 •

### 沙县苦竹笋外观、营养和食味品质变异的海拔效应

1. (1中国林业科学研究院亚热带林业研究所， 杭州 311400；2福建省沙县林业局， 福建沙县 365500)
• 出版日期:2019-01-10 发布日期:2019-01-10

### Effects of altitude on the variation of appearance, nutrition, and taste for bamboo shoots of Pleioblastus amarusin Shaxian, Fujian Province.

GUO Zi-wu1, YANG Li-ting1, LIN Hua2, CHEN Shuang-lin1*, YANG Qing-ping1

1. (1Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China; 2Forestry Bureau of Shaxian County, Shaxian 365500, Fujian, China).
• Online:2019-01-10 Published:2019-01-10

Abstract: To clarify the difference of shoot quality from different altitudes and provide theoretical guidance to the management of Pleioblastus amarusforest for producing highquality shoots, we analyzed the appearance, nutrition, and taste of bamboo shoots from three altitudes (190±20 m, 380±20 m, 600±20 m). The results showed that with increasing altitude, individual weight, diameter, length, and edible rate of shoots generally decreased. Those parameters of bamboo shoots from low and middle altitudes were better than that from high altitude. In addition, the contents of protein, cellulose, and lignin in bamboo shoots first decreased and then increased, while fat and starch contents changed in an opposite trend. Protein content in shoots from low altitude was obviously higher than that from middle and high altitudes. The cellulose and lignin content in shoots from low and middle altitudes was lower than that from high altitude, while starch content changed in an opposite trend. The fat content significantly differed among the three altitudes. Moreover, with increasing altitude, soluble sugar content and sugar to acid ratio increased at first and then decreased, while the contents of tannin, oxalic acid, total acids decreased at first and then increased. Soluble sugar content and sugar to acid ratio of shoots from low and middle altitudes were significantly higher than that from high altitude, while oxalic acid and total acid contents of the two formers was obviously lower than that of the latter. There was no significant difference in tannin content among the three altitudes. Moreover, the contents of total amino acids and components and their proportions fell at first and then rose. The contents of total amino acids and components of shoots from middle altitude were lower than those from low and high altitudes, while the proportion of aromatic amino acid was higher. Our results indicate that altitude greatly influences shoot appearance, nutrition and taste, and that the shoots from low and middle altitudes have more favorable quality.