Abstract: Harvested bamboo shoots（Dendrocalamopsis oldhami）were dipped in water and 5
mmol · L-1 oxalic acid solution for 10 min respectively，and then stored at low temperature（4 ± 0.5）℃.
The results showed that oxalic acid treatment inhibited wound browning，and also delayed lignification in
bamboo shoots as compared to control. Physiological roles of oxalic acid including decreased activities of
lipoxygenase（LOX），polyphenoloxidase（PPO），phenylalanine ammonia-lyase（PAL）and peroxidase
（POD），increased activities of superoxide dismutase（SOD）and catalase（CAT），and decreased hydrogen
peroxide（H₂O₂）content were contributed to the alleviation of browning and lignification in bamboo shoots
during storage.

Key words: bamboo shoot, oxalic acid, browning, lignification, cold storage