ABSTRACT
Fresh bamboo shoots rapidly undergo discolouration and browning after harvesting probably due to enzymatic reactions of polyphenol oxidase, peroxidase and phenylalanine ammonia lyases if not processed or packaged appropriately. Proper packaging is a very important part of the food industry and is used to uphold food quality, improve safety by averting contagions and diminish post-harvest losses to provide wholesome food products. Earlier, bamboo shoots were packaged in natural packaging material such as leaves, barks and animal skin but consumer preferences toward quality and safe and hygienic food with an enhanced shelf-life have resulted in the development of various trends in the packing systems. In the 20th century, a major change ensued with the introduction of plastic-based packaging manufactured mainly with polyethylene, polypropylene and polyvinyl chloride. To inactivate enzymatic and microbial properties, maintain the quality of shoots and extend shelf-life, different packaging material and methods were developed. Wellness of shoots and nutrients packed in different packaging material such as glass bottle, high-density polyethylene bottle, low-density polyethylene bag, polyvinyl chloride, vacuum packaging, modified atmospheric packing and edible films and coating and for different storage durations have seen discussed in shoots of different bamboo species.
