Abstract: The effects of keeping fresh bamboo shoots under (1±0.5)℃ with/without chemical preservatives were studied.Different treatments were as follows:Ⅰ.Fumigants Anxipei (MCP) and sodium sulfite (suffocating treatment);Ⅱ.Soak liquid sodium sulfite, sodium benzoic acid, citric acid and salt;Ⅲ.immension liquid MH,carapace polysaccharide; andⅣ.the control i.e., non-treatment only packed with polyethylene films. The results showed that Anxipei (MCP) and sodium sulfite preservatives treatment significantly controlled the respiration rate of bamboo shoot, slowed down the formation of fibrins, and effectively restrained bamboo shoots’ aging process. As such, after one month of storage, the appearance of bamboo shoots didn’t have distinct difference with the original fresh ones.The edibility rate, good product rate, vitamin C repositing rate, gross saccharides, and cellulose being 94.8%, 96.4%, 73%, 0.6g/100g, and 0.5g/100g, respectively.Nevertheless, the control group showed a higher vitamin C repositing rate of 79%.

Key words: Bamboo shoot , Fibrosis preservatives , Low temperature storage , Effect of fresh-keeping