The effect of oxygen permeance of retort pouches on the quality deterioration of vacuum-packaged boiled bamboo shoots was studied.The boiled bamboo shoots were vacuum-packaged with three heat-resistant laminated films of PA/PE,KPA/PE and PA/PET/SiOx/PE which had different oxygen permeance.The sensory and nutritional quality degradation of boiled bamboo shoots packaged in these three materials were analyzed via constant temperature accelerating test at 33℃.The color,firmness,soluble protein,free amino acid,reducing sugar and vitamin C in boiled bamboo shoots were regarded as critical quality indexes in order to compare the respective quality degradation rate for each group of samples.The results showed that the oxygen permeance of retort pouches had a significant effect on index degradation rate of boiled bamboo shoots(P<0.05).The degradation rates were increased with the increase of material oxygen permeance.Among all the three kinds of material,the least oxygen premeance was PA/PET/SiOx/PE and it had the best function to maintain the products quality.