The relationship between growth, anatomical structure, and quality in different parts and stages of edible bamboo shoots of Dendrocalamus latiflorus.

Background: Dendrocalamus latiflorus is widely distributed in southern China and has high ornamental and edible value. The growth dynamics and the associations between growth and the distribution of nutrients or chemical components across various parts and stages of shoot development remain inadequately understood. In this study, tender shoots of D. latiflorus from Guangxi, China, were used to conduct experiments. During the edible growth period, the height, ground diameter, and morphology of the tender shoots were investigated, and the growth stages were classified by conducting ordered sample cluster analysis. The internal internode anatomy and nutritional/chemical components of the tender shoots at different growth stages and parts were measured and analyzed. The optimal harvesting stages and parts were determined by conducting a comprehensive analysis using the technique for order preference by similarity to the ideal solution (TOPSIS).

Results: The height growth of D. latiflorus tender shoots lasted for 21 days and can be divided into four stages: I (0-9 d), II (10-13 d), III (14-17 d), and IV (18-21 d), while thickening growth lasted about 19 days. The moisture content of D. latiflorus tender shoots decreased as growth increased. Cell division and elongation increased the height of tender shoots. Among the four stages, cell division dominated in Stages I and II, whereas cell elongation dominated in Stages III and IV. The changes in nutrients and chemical components in different parts and stages of tender shoot development have distinct characteristics, and the differences are significant. The starch and reducing sugar contents reached a maximum value in the lower part of Stage II (10.19 mg·g, 18.87 mg·g), whereas the soluble sugar content reached a maximum value in the middle of Stage III (2.15 mg·g). The protein and fat contents were the highest in the upper part of Stage IV (3.84% and 4.8%). The contents of the chemical components of flavonoids and vitamin C were the highest in the middle of Stage IV (5.51 mg·g, 33.58 mg·100 g), whereas the contents of cellulose and lignin in the later part of Stage IV were the highest (9.43% and 13.67%, respectively). Stage II (10-13 d) was the best harvest stage for D. latiflorus tender shoots, according to the comprehensive TOPSIS analysis, and the comprehensive quality of the upper part was the best in this stage. Additionally, the middle part of Stage III and the lower part of Stage IV were also high quality and could also be harvested.

Conclusions: This study revealed the growth patterns of the tender shoots of D. latiflorus from morphological, anatomical, and physiological perspectives, as well as the dynamic changes in nutrient content during their growth. Within the 21-day edible stage, Stage II (10-13 days) was identified as the optimal harvesting stage, with the upper part of the shoot being the best section for harvest. This study provided a theoretical basis for further cultivating high-quality D. latiflorus for shoot production and has significant potential for increasing economic benefits.