Abstract: The effectiveness of microwave-assisted coating in maintaining the quality of bamboo shoots during post-harvest preservation at 4 ℃ for 60 d was evaluated in this study. The changes of weight loss rate, respiration intensity, hardness, PAL activity, POD activity, cellulose content, lignin content and total sugar content in samples with microwave-assisted coating, single microwave radiation, single coating and no treatment were measured at regular time intervals during the storage period. The results showed that microwave-assisted coating was superior to other treatments in terms of each index. This technology significantly inhibited the aging of bamboo shoots, remained good appearance quality of bamboo shoots and resulted in a shelf life of more than 50 days.

Key words: bamboo shoots, microwave, coating, preservation