Shoot Processing of Highland Bamboo: Acidified Bamboo Shoot in Hermetecally Sealed Container

Abstract

This research aimed to process acidified bamboo shoot in hermetically sealed container. Food compositions of three species of highland bamboo shoot were also investigated. e.g. Bambusa oldhamii  (Leeju), Dendrocalamus  latiflorus ( Marju)  and Phyllostachys makinoi (Makinoi). It was noticed that shoot of P. makinoi contained  protein, dietary fiber,  sodium and calcium  higher than shoot of B. oldhamii  and  D. latiflorus. But its sugar was less than the other two species. For a thermal process  for acidified bamboo shoot in glass bottle (16 onz), the result indicated that the processing time of 30 min at 212^oF was sufficient to destroy deteriorated microorganism and pathogenic bacteria . Bamboo shoot of P. makinoi was not suitable to process, due to the shoot^’s hollow structure. The pasteurization of acidified bamboo shoot in glass and in laminated pouch analyzed showed  pH value less than 4.6 and possessed slightly similar brightness (L). Bamboo shoot of B. oldhamii contributed less b color value than bamboo shoot of D. latiflorus. The b color value of the  product in the pouch were less than in the glass bottle. When a nutrition fact amount per serving as 130 g of the bamboo shoot products were investigated, the results showed that bamboo shoot of B. oldhamii provided a higher total energy amount per serving than bamboo shoot of D. latiflorus with 35 and 30 kilocalorie, respectively. A production technology was also transferred to the officers and agricultural members of the Royal Project Foundation’s experimental station. However, these acidified bamboo shoot in hermetically sealed container could retain a storage for out of season and value added. They might be processed for a commercial scale if yields of the highland bamboo should are developed.

Key words: acidified bamboo shoot, nutrition fact, Dendrocalamus  latiflorus, Bambusa oldhamii, Phyllostachys makinoi