Abstract: Chimonobambusa tumidissinoda bamboo shoots are sweet, crispy and rich in a variety of nutrients, and have important edible, economic and ecological value. After harvest, the bamboo shoots are vigorous and easy to aging and rot, and difficult to store. Low-temperature storage can effectively delay the lignification process and prolong the fresh-keeping period. Therefore, the postharvest quality change of bamboo shoots was investigated under different storage temperatures (18, 4, 0 and −18 ℃). The color, hardness, weight loss, respiration intensity, enzyme activity, MDA, lignin and crude fiber were detected. The results show that fresh bamboo shoots are severely lignified and lost edible value after being stored at 18 ℃ for 4 days. Good appearance quality of bamboo shoots could maintained at low temperature (4, 0 and −18 ℃) for 10 days, while its texture became soft and edible quality reduced significantly due to the cell tissue injury stored at −18 ℃. The maintain effect on original postharvest quality with 0 ℃ storage was better than that of 4 ℃ storage, and indicated that 0 ℃ low-temperature storage was more conducive to the postharvest preservation of bamboo shoots, which provided a theoretical basis for postharvest low-temperature storage of bamboo shoots.