Change in texture and color of bamboo shoots with different pickling conditions

Effects of salt concentration and temperature on texture and color of bamboo shoots (Dendrocalamus latiflorus) were compared and investigated during pickling.Results showed that firmness, cohesiveness and chewiness of bamboo shoots declined during pickling.It was found that bamboo shoots pickled at high salt concentration has higher firmness, cohesiveness and chewiness than those at low salt concentration of them.Furthermore, bamboo shoots pickled at low temperature had higher firmness, cohesiveness and chewiness than high temperature.At the same time, these results indicated that bamboo shoots lost their color during pickling, especially at high salt concentration and temperature.