The contents of main nutrients of bamboo shoots (Phyllostachys eduis) in the fermentation process with different treatments were analyzed and compared to provide theoretical basis for preservation of fresh bamboo shoots.The results showed that the effect of blanching was the best for preservation of bamboo shoots compared with the other three treatments.After 63 d of fermentation,the soluble sugar,cellulose and protein in the bamboo shoots were 0.13％,8.87％ and 0.36/100 (g/g),respectively.The contents of potassium and calcium respectively increased 458.48mg/kg and 50.53mg/kg while the losses of iron and magnesium were the least.Compared with the other three methods,the treatment of blanching and fermentation could keep the contents of soluble sugar and protein of bamboo shoots better,reduce the rate of lignification and accelerate the element transfer between the bamboo shoot and the broth,which was beneficial for increasing the contents of elements in the bamboo shoots.These results indicated that the edible quality of bamboo shoots could be kept effectively while the bamboo shoots could be preserved longer by this method.