Abstract: In order to solve the issues of intolerant preservation of bamboo shoots, the effect of ultrasonic and coating technology on the preservation of bamboo shoots under such four different processing conditions as ultrasonic processing, coating processing, direct coating and direct refrigerating in dark storage at 4℃ for 60 days were studied. The indexes of weight loss rate, respiration rate, firmness, phenylalanine ammonialyase (PAL) activity , peroxidases (POD) activity , cellulose content , lignin content and total sugar content were detected regularly. The result showed that ultrasonic-assisted coating was superior to other treatments in some indexs. The aging of bamboo shoots was inhibited, crude fiber content was delayed, good appearance quality of bamboo shoots was remained significantly. The conclusion provided a new useful method for safer preservation of bamboo shoots.