Figure 4.

Changes in the amino acid composition of bamboo shoot diaphragm (BSD) and flesh (BSF) of Ph. edulis and Ph. violascens. (A) Total amino acid, (B) essential amino acid, (C) bitter amino acid, (D) umami amino acid, and (E) sweet amino acid flavor compounds. BSD and BSF refer to bamboo shoot diaphragm and flesh, respectively. Vertical bars are means ± SD of the four replicates. Different lowercase letters above the bars in each graph represent significant differences at p < 0.05 between the different bamboo shoot components. p values are only shown for the main and interactive effects of species (S), components (C), and positions (P), respectively, of each indicator.