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.