Abstract: The bamboo shoots were pretreated with ozone water (OW) and ozone gas (OG), then modified atmosphere packaging (MAP) was used, and the effect of the combination of ozone water/gas and MAP (OW+MAP, OG+MAP) on the preservation of bamboo shoots was explored. Changes in the spoilage rate, crude fiber content, hardness, polyphenol oxidase (PPO) and peroxidase (POD) enzyme activity of bamboo shoots during storage at 4 ℃ was monitored. The results showed that the spoilage rate, crude fiber content, and hardness of the untreated bamboo shoots increased significantly during storage. When stored to 28 days at 4 ℃, the spoilage rate, crude fiber content and the hardness of the untreated bamboo shoots increased by 60%, 11.64% and 118.82%, respectively. Compared with untreated, the MAP, OW+MAP and OG+MAP all could effectively delay the spoilage and hardening of bamboo shoots, and inhibit PPO, POD activities, besides, OG+MAP treatment showed better preservation effect. When stored to 28 days at 4 ℃, the spoilage rate of bamboo shoots were 50%, 45%~ 50% and 15%, respectively, and the crude fiber content increased by 6.85%, 4.63%~7.45% and 2.26%, respectively, after MAP, OW(1.04 mg/L, 10~30 min)+MAP and OG (9 ppm, 40 min)+MAP treatment. It was found that the ozone pretreatment showed a better effect on the preservation of bamboo shoots, and the role of OG was better than OW. Therefore, the bamboo shoots were pretreated with ozone, which could effectively extend the storage period, maintain nutritional quality and enhance edible value of bamboo shoots.

Key words: Bamboo shoots, Ozone treatment, Modified atmosphere packaging, Preservation