Abstract:To improve the quality of ready-to-eat Phyllostachys heteroclada bamboo shoots processed using freeze-drying，vacuum packaging bags，high-temperature cooking bags，and composite aluminum foil bags were used to package P.heteroclada bamboo shoots.The changes in water content，water activity，fat content，and peroxide values were studied，and the changes in volatile compounds of ready-to-eat P.heteroclada bamboo shoots were analyzed using an electronic nose after storage at 4 ℃for 30 d.The results indicated that the water content，water activity，and peroxide values increased，while the fat content decreased during storage.The results using the electronic nose showed that nitrogen oxides，terpenes，sulfides，and aromatic compounds were the main volatile components of ready-to-eat P.heteroclada bamboo shoots，and their release increased with the increase in storage time.After being stored for 30 d，the water content of P.heteroclada bamboo shoots packaged in a composite aluminum foil bag（2.8 g/100 g），the increase in water activity（0.04），fat loss（2.6%），increase in peroxide levels（5.2 g/100 g），and change of volatile components were lower compared with a vacuum packaging bag and a high-temperature cooking bag.After a comprehensive evaluation，the composite aluminum foil bag packaging maintains a better nutritional quality of ready-to-eat P.heteroclada bamboo shoots at 4 °C than the other tested packing materials.