Abstract:To investigate the effect of the citric acid solution on the preservation of post-harvest fresh bamboo shoots（Chimonabambusa quadrangularis），with shelled fresh bamboo shoots as experimental materials，the harvested fresh bamboo shoots were divided into groups and soaked in distilled water，as well as 1%，4%，7%，and 10% citric acid aqueous solutions for 3 min.After draining the surface moisture，they were stored in a preservation room at（1.0±0.3）℃for 60 d.The relevant indicators were measured every 15 d to explore the preservation effect of citric acid solution with different concentrations on shelled fresh bamboo shoots.The results showed that citric acid treatment effectively reduced the decay rate，browning rate，weight loss rate，and respiratory intensity of fresh bamboo shoots.In the LMS-7 treatment group，after 60 d of storage，the decay rate and browning rate were 25.32% and 27.54%，respectively，while in the control group，the decay rate（54.42%）was 2.15 times higher and the browning rate（62.34%）was 2.26 times higher.In addition，citric acid treatment could delay the increase in hardness of the middle and top parts of fresh bamboo shoots，and it could maintain the content of polyphenols，VC，free amino acids，and soluble proteins during the later stage of storage.At 60 d of storage，the VC content in the LMS-7 treatment group（1.63 mg/100 g）was 1.52 times higher than the control group（1.07 mg/100 g）.Therefore，using citric acid treatment on shelled fresh bamboo shoots can effectively improve their quality during storage.Among them，the citric acid solution with a 7% mass fraction has the best comprehensive effect.