They were obtained from new bamboo plants that started growing in 2018. The uradome tips used in this study were collected from a bamboo forest in Yamanobe Town, Yamagata Prefecture, Japan. Based on this analysis, a comprehensive discussion was conducted to examine the possibility of using uradome tips as a potential food source.
#Bamboo moso free
Therefore, in this study, the content of 18 free amino acids was evaluated from the viewpoint of both taste and functionality these results were then compared to the corresponding results associated with the bamboo shoots. Furthermore, consumers’ needs for food are not limited to satisfying tastes and the intake of nutrients, but they also include the expectation of biological regulatory functions. In addition, several amino acids are known to be involved in the taste characteristics of food, such as umami. , was conducted umami taste, which is the type of taste often focused on when tasting special forest products such as wild vegetables and mushrooms, was also included. To evaluate the taste of the uradome tips, analysis of egumi taste, as investigated by Furusawa et al. We evaluated the taste of uradome tips by comparing their taste to the taste of bamboo shoots collected in and outside Yamagata Prefecture, as reported by Furusawa et al. Therefore, this study focused on the edibility potential of uradome tips. If currently unused uradome tips become more available, it will lead to the promotion of uradome. Therefore, the amount of tips obtained by uradome depends on the number of culms grown in the current year as determined by each grower and varies according to the management and region. The number of its culms is generally determined by “culm density of bamboo forests divided by the cycle of logging”. Uradome will be carried out by selecting culms from newly generated bamboo shoots that will become parents and contribute to bamboo shoot production in the following year and beyond. Īlthough there is some evidence that the tips removed from uradome culms (uradome tips) are eaten by people in some areas of Yamagata Prefecture, there are no clear reports to verify this, and it is assumed that most uradome tips are discarded (Fig. These studies show that in snow-covered areas, it is necessary to implement the process of uradome at the right time to achieve sustainable bamboo shoot production. Of these, since the use of blade can be dangerous, many producers implement the latter, the shake-off method. There are two main methods of uradome: one is to use a blade, and the other is to shake them back and forth and breaking the tip using recoil. Uradome is a treatment that involves cutting or breaking off the upper portion of the new culms when the bamboo shoot is almost grown.
Previous studies investigated the effectiveness of uradome in preventing snow damage and the relationship between the optimal timing of uradome and bamboo cell wall components. Snow damage causes a decrease in nutrient assimilation and effects bamboo shoot production in the following year. Snow damage, such as culm breakage and collapse, occurs in bamboo forests in snow-covered areas during winter. It was introduced to Japan from China approximately 300 years ago, and the young shoots are edible, similar to bamboo shoots. Moso bamboo ( Phyllostachys pubescens Mazel ex Houzeau de Lehaie) grows mainly in the tropics and subtropics, but it also grows in some temperate regions. Overall, the results suggest that uradome tips could be used as a food source. Furthermore, leucine, a commonly known branched-chain amino acid, was present only in the uradome tips. In addition, eight of the nine essential amino acids (excluding tryptophan) were found in the uradome tips and were in approximately the same amounts as in the bamboo shoots. Eleven of these free amino acids were found to be more abundant in the uradome tips. The presence of a total of 18 free amino acids was evaluated in the uradome tips and bamboo shoots, and 17 free amino acids were detected in the samples, with cystine being the exception. The umami taste at first taste was weaker than that of bamboo shoots, while the umami and richness that remained after swallowing was stronger than that of bamboo shoots. The results showed that the egumi taste of uradome tips was weaker than that of bamboo shoots. Therefore, to explore the possibility of using uradome tips as food, we evaluated their egumi and umami taste, investigated the free amino acid content, and compared these parameters with those of bamboo shoots. Like bamboo shoots, uradome has the potential to be a source of food. Although tips can be obtained by uradome, these are currently considered unutilized. In the cultivation of bamboo shoots in snow-covered areas, uradome is known to prevent snow damage.
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