Comparison of Tasting Quality and Nutritional Component of Bamboo Shoots as Six Main Edible Varieties in Wencheng County

In order to investigate the quality of edible bamboo shoots produced in Wencheng County, the taste and nutritional components of six main edible ebamboo shoots, Phyllostachys edulis (Moso bamboo), Phyllostachys prominens (Phyllostachys praecox), Phyllostachys glauca (Sinocalamus affinis), Phyllostachys zhejiangensis (Phyllostachys dulcis), Oligostachyum oedogonatum (Phyllostachys nidularia var. edulis), and Pleioblastus amaru (Phyllostachys amarus) were analyzed, and significant differences (P<0.05) were observed in both tasting quality and nutritional composition through the measurement of nine indicators in different bamboo shoots, including total acid, tannin, cellulose, lignin, moisture, ash, fat, protein and soluble solids. In terms of taste quality, Ph. Glauca contained the highest total acid content, reaching up to 3.09±0. 17 g·kg⁻¹, while Ph. edulis had the highest tannin content of 3.70±0.27 g·kg⁻¹. Ph. nidularia var. edulis exhibited the mildest astringency with tannin content of 0.88±0.12 g·kg⁻¹. Ph. amaru had the lowest lignin and cellulose content of 17.0±1.2 g·kg⁻¹, and Ph. dulcis had the highest moisture content of 88.6%±2.3%. In terms of nutritional composition, Ph. praecox had the highest ash content, reaching up to 6.12±0.28 g·kg⁻¹, Ph. edulis had the highest fat content of 4.50±0.23 g·kg⁻¹, and Ph. nidularia var. edulis had the highest protein and soluble solids content, achieving 21.8±1.1 g·kg⁻¹ and 80.5±3.5 g·kg⁻¹, respectively. Ph. nidularia var. edulis mainly produced in Wencheng County, has gained the competitive advantages in the market due to its good tasting quality, and has greater potential for development comparing to traditional bamboo shoots.