Figure 6.

Dynamic changes in the content of starch, soluble sugar, and nonstructural carbohydrate (NSC) in bamboo shoots during storage at 25°C and 4°C. (A–D) Dynamic changes in starch content in shoots during storage for upper (A), middle (B), and bottom (C) plant parts, and mean values of all plant parts in bamboo shoots under different treatment conditions (D). (E–H) Dynamic changes in soluble sugar content in shoots during storage for upper (E), middle (F), and bottom (G) plant parts, and mean values for all plant parts in the bamboo shoots (H). (I–L) Dynamic changes in NSC content in shoots during storage for upper (I), middle (J), and bottom (K) plant parts, and mean values for all plant parts in the bamboo shoots (L). Data are presented as mean±standard deviation (n=3). Significant analysis was performed using the Student’s t-test, in which different letters represent significant difference between treatments within the group, and the asterisk represents the level of significance between groups (^*means the difference is significant at the 0.05 level, ^**means the difference is significant at the 0.01 level).