Preservations, packaging materials and temperatures affected on quality changes of ready-to-eat bamboo shoot during storage

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 25 degrees Celsius) container (low-density polyethylene; LDPE laminate nylon) on quality changes (physical, microbiological sensory) ready-to-eat trimmed sliced bamboo shoot (slice shape) during were investigated. treated with acid had good color microbial stabilities than the control (without preservatives) sodium at 4th week period. However, weight loss percentage treatment was lower control. At Celsius temperature, lowest compared to other treatments, which qualities 14 days in this temperature showed an acceptable loss, color, sensory could be stored up 21 before spoilage. While Celsius, a shelf life for 7 days. 60 micron bag comparable nylon term all aspects.