Abstract
The effect of oxalic acid on the edible quality of postharvest bamboo shoots during storage at 6 ± 1 °C for 20 days was investigated to better understand the mechanism of quality improvement. Shoots were placed in cold storage after being removed from their sheaths and soaked in a 10 mmol/L oxalic acid solution for 10 min. The results showed that oxalic acid treatment enhanced membrane integrity, reduced respiration along with decreasing losses of total sugar content and weight, decreased disease incidence, inhibited enzymatic browning, and retarded the lignification process in bamboo shoots during cold storage. These characteristics collectively contribute to maintenance of the edible quality of bamboo shoots. It was suggested that application of oxalic acid might also be a promising method for quality control of bamboo shoots postharvest.
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