竹子箨叶形态性状的种间差异及其与竹笋食味品质指标的关系

竹笋是大众喜爱的森林蔬菜,其食味品质存在种间差异,且出土前后品质存在明显的变异.箨叶是竹笋的重要器官,居于箨鞘顶端,是竹笋出土时最先感光部位,是否与竹笋食味品质变异密切相关?目前尚不清楚.为此,以同一地点、立地条件和人工干扰措施一致的6个属22个竹种为对象,分析了不同竹种箨叶形态性状和竹笋食味品质指标,为揭示竹笋食味品...

Interspecific differences in morphological traits of sheath leaves and their relationships with taste quality indices of bamboo shoots

Bamboo shoots are popular forest vegetables. Their taste quality differs among species, with obvious variation in quality before and after unearthed. Sheath leaf is an important organ, occupies the top of the sheath and is the first photosensitive part of bamboo shoots. It’s unclear whether sheath leaf causes the variation of taste quality. Here, we measured the morphological characteristics of sheath leaves and taste quality indices of bamboo shoots of 22 bamboo species from 6 genera under same site conditions and artificial interference measures, aiming to provide reference for revealing the basis of the formation of taste quality of bamboo shoots. The results showed that:(1) The variation coefficients of sheath leaf area and dry weight in 22 bamboo species were more than 88%, belonging to strong-variation indices. The variation coefficients of other morphological indices ranged from 32% to 48%, belonging to medium-variation indices. This showed that there was great variability in morphological characters of sheath leaves among different bamboo species, and there were also some differences among different forms of the same species.(2) The variation coefficients of oxalic acid, tannin, lignin contents, the content and proportion of bitter amino acids and aromatic amino acids, and the proportion of fresh taste amino acid in bamboo shoots of 22 species were more than 54%, which belonged to strong-variation indices. The variation coefficient of other taste indices ranged from 22% to 50%, belonging to medium-variation indices. This indicated that there were significant differences in taste quality of bamboo shoots among different bamboo species and different forms of the same species.(3) Results of redundancy analysis showed that the ratio of sheath leaf length to width and the circumference of a single leaf were positively correlated with the ratio of sugar to acid, the proportion of sweet and delicious amino acids in bamboo shoots, but negatively correlated with the contents of oxalic acid, bitter and aromatic amino acids. Leaf thickness and single leaf area were positively correlated with lignin content and negatively correlated with total acid content, while specific leaf area was negatively correlated with leaf thickness and single leaf area. Our results demonstrate that there is close relationship between the sheath leaf morphological characters and the taste quality index of bamboo shoots, and that the ratio of sheath leaf length to width, single leaf perimeter, single leaf area, thickness, and specific leaf area have crucial effects on taste quality of bamboo shoots.