State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key laboratory of postharvest handling of fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key laboratory of fruits and vegetables postharvest and processing technology research of Zhejiang province, Key laboratory of postharvest preservation and processing of fruits and vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
Department of Analytical Chemistry and Food Science, University of Vigo, Vigo, Spain.
Crit Rev Food Sci Nutr. 2024 Jul;64(21):7535-7549. doi: 10.1080/10408398.2023.2186125. Epub 2023 Mar 12.
is an aquatic and medicinal plant with a long history of development in China and the East Asian region. The smut fungus " parasitizes and induces culm expansion to form a vegetable named Jiaobai, which has a unique taste and nutritional attributes. However, the postharvest quality of water bamboo shoots is still a big challenge for farmers and merchants. This paper traced the origin, development process, and morphological characteristics of . Subsequently, the compilation of the primary nutrients and bioactive substances are presented in context to their effects on ecology a postharvest storage and preservation methods. Furthermore, the industrial, environmental, and material science applications of in the fields of industry were discussed. Finally, the primary objective of the review proposes future directions for research to support the development of industry and aid in maximizing its value. To sum up, , aside from its potential as material it can be utilized to make different productions and improve the existing applications. This paper provides an emerging strategy for researchers undertaking .
茭白是一种水生药用植物，在中国和东亚地区有着悠久的发展历史。菰黑粉菌“寄生并诱导秆部扩张，形成一种名为茭白的蔬菜，具有独特的口感和营养特性。然而，茭白的采后质量仍然是农民和商人面临的一个巨大挑战。本文追溯了茭白的起源、发展过程和形态特征。随后，根据其对生态、采后贮藏和保鲜方法的影响，介绍了主要营养成分和生物活性物质的编制。此外，还讨论了茭白在工业、环境和材料科学领域的应用。最后，综述提出了未来的研究方向，以支持茭白产业的发展，最大限度地发挥其价值。总之，茭白除了具有材料潜力外，还可以用于制造不同的产品，并改进现有的应用。本文为从事茭白研究的研究人员提供了一种新兴的策略。
