To compare the effects of three commonly used drying methods on the quality of bamboo shoots, fresh bamboo shoots were treated by vacuum freeze-drying (VFD), hot air drying (HAD) and microwave drying (MD) and color, texture, rehydration ability and nutritional quality were explored after drying. The results showed that the color of the vacuum freeze-dried product was the closest index to that of fresh bamboo shoots. The hardness and brittleness were small, strong in rehydration ability. The color value of the other two dried bamboo shoots was 1.5 times and 4.3 times higher than that of the vacuum freeze-dried products. The hardness (1 179.51 g) of the bamboo shoots obtained by MD was the largest, the brittle (8.47 mm) was poor, rehydration rate (3.91%) was weak. Compared with fresh bamboo shoots, the soluble protein content, soluble sugar content and total phenol content of bamboo shoots were reduced after drying. The soluble protein content of vacuum freeze-dried bamboo shoots was slightly lower than that of hot air drying, which was 4.67 mg/g. It was 11.21% lower than that of fresh bamboo shoots. However, Microwave drying caused serious damage to the soluble protein of bamboo shoots, which was decreased by 92.97% compared with fresh bamboo shoots. The total phenol content of bamboo shoots treated by vacuum freeze-drying was the highest, it was slightly higher than that of hot air drying, being 7.23 mg/g and 6.49 mg/g, respectively. The soluble sugar content and total free amino acid content of three dried bamboo shoots were not large. Generally speaking, the quality of dried bamboo shoots prepared by vacuum freeze-drying was better, followed by hot air drying. Bamboo shoot products prepared by microwave drying have more nutrient loss and serious structural damage.
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