Effect of soaking solution and various packaging conditions on shelf life of fresh Bambusa sp. shoot

Generally, Bambusa sp. shoots have a short shelf life when it is stored at ambient temperature and have limitations in transportation to distribute in other areas. This research aimed to study the extended shelf life of fresh-cut Bambusa sp. shoots that were stored at ambient temperature (29±3°C). The fresh-cut Bambusa sp. shoots were soaked in two different solutions (50 ppm chlorine solution and 0.04% sodium hypochlorite solution) and packed in two conditions: non-modified atmosphere and 95% vacuum with three types of package materials (LLDPE, LDPE, and PVC). The physical and chemical properties of the fresh-cut Bambusa sp. shoot in each treatment were investigated after 3 days of storage at ambient temperature. The soaking process can maintain the color quality of shoots. The L*, h, and C values of fresh-cut shoots, which were soaked in sodium hypochlorite solution for 30 mins and packed under vacuum conditions in an LDPE bag, had the highest values and were not significantly different from the first day. Moreover, this postharvest procedure can extend the shelf life of Bambusa sp. shoots at ambient temperature by 3 days, which can still maintain the quality of products in terms of firmness and chemical properties (sugar content and total acid). In contrast, in the nonMAP LLDPE bag in both soaking solutions, the limited shelf life of bamboo shoots was 1 day at ambient conditions. Based on the findings in this study, the possible adoption soaking process and modified atmosphere in the package could be an extension of the shelf life of Bambusa sp. shoot which was stored at ambient temperature.