Changes of texture properties of Dendrocalamus latiflorus under different salt concentration were compared and investigated by texture analyzer during pickling.The results showed that firmness,chewiness,cohesiveness,springiness and resilience of bamboo shoots declined during pickling.While adhesiveness increased during pickling.It was found that bamboo shoots pickled at low salt concentration has less chewiness,cohesiveness,springiness,resilience and higher adhesiveness than high salt concentration.The parameters of firmness,chewiness,cohesiveness,springiness and resilience could be used in reliable evaluation of texture changes of bamboo shoots during pickling.