Quality degradation kinetics of vacuum-packaged boiled bamboo shoots under the influence of illumination

Boiled bamboo shoots packaged by transparent retort pouch can not avoid illumination during storage, transportation and sale process. Quality indexes reaction rules and mechanism of vacuum-packaged boiled bamboo shoots under different intensity of light were studied. The corresponding kinetic models were established and the reaction rate constants were achieved. The research could provide a theoretical basis for the selection of flexible packaging materials with suitable light transmittance. Results showed that illumination had an obvious effect on the changing rates of color, soluble protein content and vitamin C content. The color fading process of boiled bamboo shoots followed zero-order kinetics model. The protein and vitamin C loss were accorded with first-order kinetics model.