| Summary: | As a green forest vegetable rich in fiber and protein and low in fat and sugar, bamboo shoots are becoming more and more popular. However, the harvesting season of bamboo shoots is concentrated and the metabolism is vigorous after harvesting, which makes it susceptible to rot and aging during transportation and storage, causing a great reduction in the nutritional and commercial values. This paper introduces the mouthfeel, morphology, geographical origin and harvest time of edible bamboo shoots in China, describes the postharvest physiological and biochemical changes of bamboo shoots in terms of its appearance and quality, respiration, transpiration and lignification, and provides a detailed summary of the applications of different preservation methods (traditional, physical, chemical and biological preservation) for the preservation of bamboo shoots. which will provide a reference for developing new technologies for the storage and preservation of bamboo shoots based on postharvest physiological and biochemical changes.
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