Preservations, packaging materials and temperatures affected on quality changes of ready-to-eat bamboo shoot during storage

¹ Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Muang, Prachinburi 25230, Thailand.
² Academic and Curriculum unit, Mahidol University, Nakhonsawan campus, Nakhonsawan 60130, Thailand.
³ Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, 1180, Austria.
⁴ College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand.

^* Corresponding author: ratchanee.c@agro.kmutnb.ac.th

Abstract

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 and 25 degrees Celsius) and container types (low-density polyethylene; LDPE and laminate nylon) on quality changes (physical, microbiological and sensory) of ready-to-eat trimmed and sliced bamboo shoot (slice shape) during storage were investigated. The ready-to-eat bamboo shoot treated with citric acid had good color and microbial stabilities than the control (without the preservatives) and the treated with sodium benzoate at 4th week of storage period. However, the weight loss percentage of the sodium benzoate treatment was lower than the citric acid treatment and the control. At 4 degrees Celsius of storage temperature, the bamboo shoot had the lowest of weight loss percentage compared to other treatments, which the qualities of bamboo shoot at 14 days of storage in this temperature showed an acceptable of weight loss, color, microbial and sensory qualities and could be stored up to 21 days before spoilage. While the storage at 25 degrees Celsius, the bamboo shoot had a shelf life for 7 days. The storage of bamboo shoot in 60 micron LDPE bag was comparable to the laminate nylon bag in term of all quality aspects.