Abstract:As a traditional food material with both medicinal and culinary applications, bamboo shoots boast a long history of cultivation and a deep-rooted consumption foundation in China. With the continuous expansion of the bamboo shoot industry and the ongoing advancements in processing technology, the postharvest physiological metabolic changes of bamboo shoots have become crucial for maintaining quality and enhancing industrial efficiency. Fresh bamboo shoots exhibit vigorous respiratory metabolism immediately after harvest, while they are susceptible to lignification, browning, and microbial infection, which can lead to rapid quality deterioration. Scientific methods of storage and preservation can effectively delay aging, prolong shelf life, and maintain optimal commodity quality. The author summarizes the application status, advantages, and disadvantages of various storage and preservation technologies, including traditional, physical, chemical, and biological methods. Furthermore, it elaborates on the progress in bamboo shoot processing technologies, including traditional methods such as drying, fermentation, and canning, as well as their innovative processes. Finally, the author makes an outlook on the development of green composite preservation, intelligent preservation, and optimization of and processing technology, aiming to provide a theoretical reference for promoting the high-quality and sustainable development of the bamboo shoot industry.
