Ritu Chauhan

Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun 248002, Uttarakhand, India

Received: Oct 21, 2024/ Revised: Nov 24, 2024/Accepted: Nov 28, 2024

(✉) Corresponding Author: rituachauahn25@gmail.com

Abstract

Bamboo shoots are widely consumed as a traditional delicacy and valued for their rich nutritional composition, including proteins, vitamins, minerals, dietary fiber, and bioactive compounds with antioxidant and immunomodulatory potential. Despite their high nutritional and functional benefits, bamboo shoots are highly perishable due to rapid postharvest physiological and biochemical changes, including lignification, enzymatic browning, and microbial spoilage. Conventional preservation methods such as refrigeration, heat treatment, and packaging have shown limited success in maintaining quality during storage. In recent years, gamma irradiation has emerged as an effective non-thermal technology to extend shelf-life, ensure microbial safety, and delay spoilage while preserving nutritional and sensory attributes. Studies have demonstrated its role in reducing lignification, inhibiting microbial growth, and maintaining physicochemical qualities in bamboo shoots, as well as in other fruits and vegetables. Furthermore, international organizations such as WHO, FAO, and FSSAI recognize irradiation as a safe and reliable food preservation technology. This review consolidates current knowledge on the nutritional importance of bamboo shoots, mechanisms underlying their postharvest deterioration, and advances in irradiation-based preservation. The discussion emphasizes regulatory aspects, consumer perception, and future perspectives for sustainable utilization of bamboo shoots in the global food industry.

Keywords: Bamboo shoots; Nutritional benefits; Postharvest spoilage; Gamma irradiation; Shelf-life extension; Food safety

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How to cite this article

Chauhan, R. (2024). Nutritional Benefits, Spoilage Mechanisms, and Irradiation-Based Preservation of Bamboo Shoots: A Comprehensive Review. Science Archives, Vol. 4(4), 30-36. https://doi.org/10.47587/SA.2024.5401

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