Abstract: The role of the hurdles technology on the quality of deterioration of the bamboo shoot was studied in this paper.Meanwhile,the content of cellulose and lignin,the activities of PAL and PPO,firmness,edible percentage,decay rate and browning index were determined.The results showed that treatment of hurdles technology could inhibit the activities of PAL,PPO; inhibited the accumulation of cellulose and lignin; significantly inhibited the rates of the increases in firmness; decreased its decay rate and browning index; increased edible percentage for bamboo shoot so as to effectively prolong the storage period of post- harvest bamboo shoot.These results suggested that bamboo shoots could be preserved from 5 days to 30 days by hurdles technology.