Advancements in postharvest physiology and storage preservation techniques for bamboo shoots: a review

Bamboo shoots, recognized as a type of green forest vegetable rich in fiber, protein, fat, and sugar, are gaining increasing popularity among consumers. Nevertheless, the harvest period for bamboo shoots is limited, and they exhibit vigorous metabolic activity post-harvest. Consequently, during transportation and storage, bamboo shoots are susceptible to spoilage and aging, significantly diminishing their nutritional and commercial value. This article introduces the physiological and biochemical changes that occur in bamboo shoots after harvest, focusing on aspects such as appearance quality, respiration, transpiration, and lignification. Furthermore, it provides a comprehensive review of various preservation methods, including physical, chemical, and biological approaches, employed in the storage and preservation of bamboo shoots. The aim is to provide a reference for the development of innovative storage and preservation technologies informed by the physiological and biochemical changes observed in bamboo shoots postharvest.