目的 针对春夏中大型竹笋，开发一种新的优良保鲜加工方法，在延长竹笋货架期的同时，更加完整地保持其各营养成分及功能性成分。方法 选取南方地区的夏季高产大型笋——硬头黄竹笋为实验材料，应用超高压技术对硬头黄竹笋保鲜进行研究，并与传统热处理工艺进行横向对比。以贮藏期间竹笋的质量损失率、过氧化物酶、多酚氧化酶和菌含量为正交试验指标，采用多指标正交设计讨论超高压处理强度、超高压处理时间、装量等3个主要工艺因素对竹笋保鲜的影响。结果 最优水平组合为压强550 MPa，时间6 min，15 cm×25 cm PE袋装量1/2。在灭菌及口感风味保持方面，超高压技术处理的新鲜硬头黄竹笋保鲜效果明显优于传统热处理工艺。结论 超高压保鲜处理在灭菌和抑制多酚氧化酶活力等方面，相较于传统热处理具有明显的优势，且该方法处理温度低，更有利于保持大部分营养物质及热敏性功能性成分。

The work aims to develop an effective freshness retaining technique on medium–large sized spring-summer bamboo shoots, to maintain more nutrients and functional ingredients as well as prolong their shelf life. The work chose the bamboo shoots of bambusa rigida, which were productive in southern China in summer, as the experimental material. A contrast test was conducted between applying ultra-high pressure processing and traditional heating processing. Orthogonal parameters were designed as mass loss rate, and contents of peroxisome, polyphenol oxidase and bacteria. By multi-parameter orthogonal experiment, the influences of three main process factors (pressure, timing and loading quantity of ultra-high pressure processing) on freshness retaining of bamboo shoots were discussed. The best combination of the three factors was:pressure at 550 MPa, timing for 6 min and loading quality at 1/2 of a 15 cm×25 cm PE bag. The result showed that ultra-high pressure processing was obviously superior to traditional heating processing in sterilizing bacteria and maintaining taste. Therefore it is concluded that ultra-high pressure processing is obviously superior to traditional heating processing in sterilizing bacteria and restraining polyphenol oxidase. Besides, since the processing is conducted in comparatively low temperature, it's expected to maintain more nutrients and functional ingredients.