A process for preparation of shelf-life extended tender bamboo shoots

The present invention relates to a process_a process for preparation of tender bamboo shoots having 50-60 days of shelf life. Tender shoots of Bambusa, Melocanna, Dendrocalamus etc. are edible and are consumed as curry, pickle, chutney and fermented products. The shoots are rich in protein, fiber and minerals. However, the storage life of the tender shoots is very less once they are harvested due to the contamination of soil and also due to the continued metabolic activity even after harvesting. Efforts were made to increase the shelf life for about 28 days by packing the shoots in polymeric films and storing at low temperatures. However, the changes in color that take place due to the presence of polyphenols were not considered while extending the life. In the present invention, the tender bamboo shoots are soaked in solution containing chlorine which helps in controlling the microbial load, further treatment with citric acid and potassium metabisulphite or sodium benzoate provides is given to protect against microbial spoilage and color changes.