The quality degradation of vacuum-packaged boiled mao bamboo shoot stored under different temperature was studied. The color and hardness of bamboo shoot under 23 ℃ , 33 ℃ , and 43 ℃ were determined; at the same time the contents of protein and vitamin C were analyzed. The results showed that temperature accelerates the quality deterioration of vacuum-packed boiled bamboo shoots; the protein loss and degradation of vitamin C are consistent with first-order kinetic reaction.