Influence of processing and storage technology on quality and shelf-life of minimally processed bamboo shoot

The influence of process operation on the quality change of minimally processed(MP) bamboo shoot was studied by testing the browning index, water loss rate and comprehensive score during storage. The results showed that the cut size and the thickness of cut edge affected the quality of storage. The browning index was reduced obviously in minimally processed bamboo shoot packaged with 0.04 mm PE during storage at 4℃ and the shelf-life could be maintained for 15 days or so. Water in the minimally processed bamboo shoot could be held when desiccated by centrifuge for three to five minutes at speed of 700 r/min. The MP bamboo shoot coated with 1.5 percent of chitosan had good appearance after storage for 18 days at 4℃.