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Guangjing Chen - One of the best experts on this subject based on the ideXlab platform.
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comparison of different extraction methods for polysaccharides from Bamboo Shoots chimonobambusa quadrangularis processing by products
International Journal of Biological Macromolecules, 2019Co-Authors: Guangjing Chen, Chuchu Fang, Qingqing YuAbstract:Abstract The aim of this study was to evaluate the influences of extraction methods on the yield, chemical structure and antioxidant activity of polysaccharides from Bamboo Shoots ( Chimonobambusa quadrangularis ) processing by-products (CPS). CPSs were extracted by using five methods including hot water extraction (HWE), accelerated solvent extraction (ASE), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE). The experimental results showed that the uronic acid contents, monosaccharide contents, molecular weights and antioxidant activities of the five CPSs were significantly different. CPS extracted using ASE method (ASE-CPS) possessed the highest extraction yield (9.94%), the highest medium-high-molecular-weight value (136.07 kDa) and notable antioxidant ability. UAE-CPS had the highest uronic acid (9.42%) and the lowest medium-high-molecular weight value (117.49 kDa), and its antioxidant activity was the best. Based on the correlation analysis, the higher uronic acid content, smaller molecular weight, and lower content of monosaccharide composition of glucose for the CPS-UAE might contribute to its higher antioxidant activity. From an industrial viewpoint, ASE technique could be a promising and alternative way to extract CPS due to its high yield, notable antioxidant activity, and convenient industrialization.
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ultrasonic extraction structural characterization physicochemical properties and antioxidant activities of polysaccharides from Bamboo Shoots chimonobambusa quadrangularis processing by products
International Journal of Biological Macromolecules, 2018Co-Authors: Guangjing Chen, Changfeng Li, Fan Bu, Xuhui Chen, Shasha WangAbstract:Abstract In this study, a novel polysaccharide (PCPs) was obtained from Bamboo Shoots (Chimonobambusa quadrangularis) processing by-products through the ultrasonic-assisted extraction (UAE) and Sephadex G-100 size-exclusion chromatography purification. By using a Box–Behnken design (BBD) to optimize the parameters for extracting the crude PCPs with UAE, the maximum yield of crude PCPs (8.76%) was obtained under the optimal extraction conditions as follows: ratio of water to raw material 20.2 mL/g, extraction temperature 49 °C, ultrasonic power 240 W, and extraction time 40 min. Structurally, PCPs was identified as hetero-polysaccharides, which was composed of Man, Rha, GlcA, GalA, Glc, Gal, Xyl, and Ara in a molecular ratio of 1.00:2.05:2.28:2.36:15.76:49.06:16.70:39.86. The molecular weight distribution analysis showed that PCPs had three components with molecular weights of 136.1, 29.7 and 8.3 kD, respectively. The glycosidic linkage analysis showed that PCPs contained 1 → or 1 → 6 glycosidic linkages (35.1%), 1 → 2 or 1 → 4 glycosidic linkages (14.8%), and 1 → 3 glycosidic linkages (50.1%). conformations. The obtained results revealed that PCPs with a semi-crystalline structure exhibited important functional properties including the repose angle, swelling index (SC), water retention capacity (WRC), and oil retention capacity (ORC). The viscoelastic property of PCPs system exhibited a gel-like behavior with storage modulus G′ always being higher than loss modulus G″. PCPs displayed excellent thermal stability as assessed by rheology and TGA/DSC. Furthermore, PCPs exhibited good chemical antioxidant activities in DPPH, ABTS and hydroxyl radical scavenging abilities, and metal chelating activity.
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polysaccharides obtained from Bamboo Shoots chimonobambusa quadrangularis processing by products new insight into ethanol precipitation and characterization
International Journal of Biological Macromolecules, 2018Co-Authors: Fusheng Zhang, Yongbo Ding, Jiong Zheng, Guangjing ChenAbstract:Abstract Chimonobambusa quadrangularis polysaccharides (CPS) were extracted by ultrasonic-assisted extraction from Bamboo Shoots ( C . quadrangularis ) processing by-products. Three polysaccharide fractions, CPS70, CPS75 and CPS80, were obtained by precipitation at final ethanol concentrations of 70%, 75% and 80%, respectively. The physicochemical characterization and chemical antioxidant activities of the three polysaccharide fractions were compared on the basis of HPLC, FT-IR, XRD, TGA, and antioxidant measurements in vitro . The results suggested that ethanol concentrations used for precipitation of CPS can affect its physicochemical and associated functional properties, and antioxidant activities. Compared with CPS70 and CPS80, CPS75 had lower glucose content, higher total sugar content, and higher protein and uronic acid contents. The CPS70 and CPS80 were composed of Man, Rha, GlcA, Glc, Gal, Xyl and Ara, but none of them were found to contain GalA. In contrast, CPS75 consisted of Man, Rha, GlcA, GalA, Glc, Gal, Xyl and Ara. CPS75 had the lowest medium-high-molecular-weight value (116.53–118.18 kDa) and the highest medium-low-molecular-weight value (21.30–22.68 kDa). Meanwhile, CPS75 exhibited better functional properties including the repose angle, swelling capacity (SC), water retention capacity (WRC), and oil retention capacity (ORC). Moreover, CPS75 possessed higher scavenging capacities on DPPH, hydroxyl and ABTS radicals, higher oxygen radical absorbance capacity (OARC), higher metal chelating activity, and more significant reducing power. According to the results above, a final ethanol concentration of 75% could be chose to precipitate polysaccharides from Bamboo Shoots ( C . quadrangularis ) processing by-products. In summary, it is strongly recommended that the ethanol concentration employed in precipitation of natural polysaccharides could be optimized in advance.
Ferreira, Vera Lucia Pupo - One of the best experts on this subject based on the ideXlab platform.
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Aproveitamento tecnologico de broto de bambu : dendrocalamus giganteus munro
[s.n.], 2018Co-Authors: Ferreira, Vera Lucia PupoAbstract:Orientador : Maria Amelia Chaib MoraesTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O objetivo desta pesquisa foi o de estudar o broto de bambu Dendrocalamus giganteus Munro quanto aos aspectos de composi ção química, processamento, características físicas e organolépticas e de aceitabilidade do produto processado. Foram estudadas separadamente a porção apical (estrutura oca) e a basal (estrutura homogênea) do broto de bambu. Foram determinados, na matéria-prima, a composição centesimal, teores de ácido cianídrico, tanino, minerais, aminoácidos totais, pH, umidade, rendimento das porções comestíveis, atividade enzimática quali tativa e a curva de titulação.da acidez. Os brotos de bambu foram processados sob diversos fluxo gramas, envolvendo acidificação artificial com posterior pasteurização (cerca de 9 7°C) e outros por esterilização em autoclave com variações no número de cozimentos, maceração em água parada e em água corrente. Nos produtos processados foram determinadas a composição das fibras, vácuo, pesos, cor, textura. Foram feitas avaliações organolépticas da cor, sabor e textura por meio de escala descritiva de 1 a 5 pontos, e os dados obtidos analisados estatisticamente. Foram realizados dois testes de aceitação das porções apical e basal do broto de bambu, sendo no primeiro o broto de bambu servido como um produto alternativo do palmito e no segundo, testado nas ca sas dos consumidores, como um vegetal a ser usado em diversos pratos . O broto e bambu apresentou teores de umidade ao redor de 90% e valores de pH acima de 5,4, o que o caracteriza como um alimento de baixa acidez. Os valores de proteína foram de 4,37% pa ra a porção apical e 3,80% para a basal, apresentando a porção apical, em maiores concentrações, em ordem decrescente, os aminoácidos, ácido aspártico, fenilalanina e ácido glutâmico e a basal o ácido glutâmico, acido aspártico e arginina. Os teores de ácido cianídrico encontrados foram elevados, variando de 742 a 910mg/kg na porção apical e 532 a 590mg/kg na basal. O mesmo ocorreu com os teores de potássio, encontrando-se 270,0mg/100g na porção apical e 243,0mg/100g na basal. Quanto ao aspecto energético, cada 100g de broto forneceram em média 32 Kcal. Não foi observada, nas duas porções do broto de bambu, atividade das enzimas peroxidase, polifenoloxidase, catalase e a-amila-se, observando-se, porém, a atividade da invertase. O rendimento obtido de broto de bambu processado foi de 35,9% em relação â matéria-prima. O nível residual mínimo de ácido cianídrico foi de 41mg/kg na porção apical obtida do processamento, que envolvia 4 cozimentos e lavagens intermediárias, não tendo sido detectado pela equipe de análise sensorial/ a esse nível, o gosto amargo. Os pro dutos obtidos dos processamentos que envolviam macerações e vários cozimentos em água não diferiram estatisticamente entre si ao nível de 5% de probabilidade, quanto à cor, sabor e textura. Foi ob¬servado o componente verde (-ahunter) de cor na porção apical e o vermelho (+a hunter ) na basal. Dados do teste de aceitação do broto de bambu, como um alternativo do palmito, indicaram índices entre o "gostei muito" e "gostei". No teste de aceitação, em média, 87,2% das famílias co¬municaram a seus familiares que o produto em teste era broto de bambu. As duas porções do broto alcançaram o "gostei" da escala he dônica empregada, apresentando, em média, 83,7% de aceitação. Das famílias participantes do teste de aceitação, 95,1% e 90,0%, respectivamente, responderam que comprariam e consumiriam as porções apical e basal do broto de bambu. As duas porções do broto alcançaram o ¿gostei¿ da escala hedônica empregada, apresentando, em média, 83,7% de aceitação. Das famílias participantes do teste de aceitação, 95,1% e 90,0%, respectivamente, responderam que comprariam e consumiriam as porções apical e basal do brotoAbstract: The aim of the work was to measure the proximate composition, establish the processing conditions and to assess the physical and sensory characteristics as well as the acceptability of Bamboo Shoots from Dendrocalamus giganteus Munro. In the raw material, divided into apical and basal potions, the proximate composition, hydrogen cyanide, minerals and total aminoacids were determined. Measurement of pH, yeld of edible portions, quality assessment of enzymes activity and acidity titration curve were also carried out. The Bamboo Shoots were processed under different techniques, one of them being acidification with citric acid, followed by pasteurization (about 97°C) and the others being sterilization in retorts. The effects of different cooking conditions, maceration in running and still water during processing were also studied. In the processed product fiber composition, vaccum, weights, color and texture were determined as well as sensory evaluation of color, taste and texture through a five points descriptive scale and data were statisticaly analysed. Two acceptability tests were conducted with selected products: in the first the product was evaluated as an alternative to hearts of palm; in the second the product was prepared by the consumers at their homes as a vegetable ingredient to different kinds of dishes. The Bamboo Shoots presented moisture of 90% and pH higher than 5.4, having therefore characteristics of low acid foods. Crude proteins contents were around 4.37% for the apical portion and 3.80% for the basal one. The apical portion presented higher concentrations, in decreasing order of aspartic acid, fenilanine and glutamic acid, and basal portion was rich in glutamic acid, aspartic acid, and arginine. The level of hydrogen cyanide in the apical portion (74 2mg/kg to 910mgAg) was superior to the basal one (532mg/kg to 590mg/kg). Regarding energy each 100 grams of Bamboo Shoots repre¬sented circa of 32 Kcal. The Bamboo Shoots presented high contents of potassium, 270mg/100g in the apical and 243mg/100g in the basal portions. The raw material did not present any qualitative activity of the enzymes peroxidase, polifenoloxidase, catalase and a-amilase, only invertase activity was observed. The yield of the finished product was 35.9% in relation to the original weight. There was a reduction of residual levels of hydrogen cyanide in the processed products proportional to the increasing in the number of cooking treatments. Maceration in running and still water had similar effect. At residual level of 41mg/kg of hydrogen cyanide the panel did not detect the bitter taste. The products did not statistically (a=5%) differ in relation to color, taste and texture. The color determinations showed that the apical portion presents the green component (-ahunter) basal the red component (+ahunter) of the Hunter color system. In the acceptability tests involving the use of Bamboo shoot as an alternative to palm hearts the product was classified between "liked" and "liked much". In the acceptability tests conducted at home the two Bamboo Shoots portions reached the "liked" rating of the hedonic scale with an average acceptance of 83.7%; 95.1% and 90.0% of the families evolved in the test said they would buy and consume the apical and basal portions of the Bamboo Shoots, respectivelyDoutoradoDoutor em Tecnologia de Alimento
Vera Lucia Pupo Ferreira - One of the best experts on this subject based on the ideXlab platform.
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Aproveitamento tecnologico de broto de bambu : dendrocalamus giganteus munro
2017Co-Authors: Vera Lucia Pupo FerreiraAbstract:Resumo: O objetivo desta pesquisa foi o de estudar o broto de bambu Dendrocalamus giganteus Munro quanto aos aspectos de composi ção química, processamento, características físicas e organolépticas e de aceitabilidade do produto processado. Foram estudadas separadamente a porção apical (estrutura oca) e a basal (estrutura homogênea) do broto de bambu. Foram determinados, na matéria-prima, a composição centesimal, teores de ácido cianídrico, tanino, minerais, aminoácidos totais, pH, umidade, rendimento das porções comestíveis, atividade enzimática quali tativa e a curva de titulação.da acidez. Os brotos de bambu foram processados sob diversos fluxo gramas, envolvendo acidificação artificial com posterior pasteurização (cerca de 9 7°C) e outros por esterilização em autoclave com variações no número de cozimentos, maceração em água parada e em água corrente. Nos produtos processados foram determinadas a composição das fibras, vácuo, pesos, cor, textura. Foram feitas avaliações organolépticas da cor, sabor e textura por meio de escala descritiva de 1 a 5 pontos, e os dados obtidos analisados estatisticamente. Foram realizados dois testes de aceitação das porções apical e basal do broto de bambu, sendo no primeiro o broto de bambu servido como um produto alternativo do palmito e no segundo, testado nas ca sas dos consumidores, como um vegetal a ser usado em diversos pratos . O broto e bambu apresentou teores de umidade ao redor de 90% e valores de pH acima de 5,4, o que o caracteriza como um alimento de baixa acidez. Os valores de proteína foram de 4,37% pa ra a porção apical e 3,80% para a basal, apresentando a porção apical, em maiores concentrações, em ordem decrescente, os aminoácidos, ácido aspártico, fenilalanina e ácido glutâmico e a basal o ácido glutâmico, acido aspártico e arginina. Os teores de ácido cianídrico encontrados foram elevados, variando de 742 a 910mg/kg na porção apical e 532 a 590mg/kg na basal. O mesmo ocorreu com os teores de potássio, encontrando-se 270,0mg/100g na porção apical e 243,0mg/100g na basal. Quanto ao aspecto energético, cada 100g de broto forneceram em média 32 Kcal. Não foi observada, nas duas porções do broto de bambu, atividade das enzimas peroxidase, polifenoloxidase, catalase e a-amila-se, observando-se, porém, a atividade da invertase. O rendimento obtido de broto de bambu processado foi de 35,9% em relação â matéria-prima. O nível residual mínimo de ácido cianídrico foi de 41mg/kg na porção apical obtida do processamento, que envolvia 4 cozimentos e lavagens intermediárias, não tendo sido detectado pela equipe de análise sensorial/ a esse nível, o gosto amargo. Os pro dutos obtidos dos processamentos que envolviam macerações e vários cozimentos em água não diferiram estatisticamente entre si ao nível de 5% de probabilidade, quanto à cor, sabor e textura. Foi ob¬servado o componente verde (-ahunter) de cor na porção apical e o vermelho (+a hunter ) na basal. Dados do teste de aceitação do broto de bambu, como um alternativo do palmito, indicaram índices entre o "gostei muito" e "gostei". No teste de aceitação, em média, 87,2% das famílias co¬municaram a seus familiares que o produto em teste era broto de bambu. As duas porções do broto alcançaram o "gostei" da escala he dônica empregada, apresentando, em média, 83,7% de aceitação. Das famílias participantes do teste de aceitação, 95,1% e 90,0%, respectivamente, responderam que comprariam e consumiriam as porções apical e basal do broto de bambu. As duas porções do broto alcançaram o “gostei” da escala hedônica empregada, apresentando, em média, 83,7% de aceitação. Das famílias participantes do teste de aceitação, 95,1% e 90,0%, respectivamente, responderam que comprariam e consumiriam as porções apical e basal do broto.Abstract:The aim of the work was to measure the proximate composition, establish the processing conditions and to assess the physical and sensory characteristics as well as the acceptability of Bamboo Shoots from Dendrocalamus giganteus Munro. In the raw material, divided into apical and basal potions, the proximate composition, hydrogen cyanide, minerals and total aminoacids were determined. Measurement of pH, yeld of edible portions, quality assessment of enzymes activity and acidity titration curve were also carried out. The Bamboo Shoots were processed under different techniques, one of them being acidification with citric acid, followed by pasteurization (about 97°C) and the others being sterilization in retorts. The effects of different cooking conditions, maceration in running and still water during processing were also studied. In the processed product fiber composition, vaccum, weights, color and texture were determined as well as sensory evaluation of color, taste and texture through a five points descriptive scale and data were statisticaly analysed. Two acceptability tests were conducted with selected products: in the first the product was evaluated as an alternative to hearts of palm; in the second the product was prepared by the consumers at their homes as a vegetable ingredient to different kinds of dishes. The Bamboo Shoots presented moisture of 90% and pH higher than 5.4, having therefore characteristics of low acid foods. Crude proteins contents were around 4.37% for the apical portion and 3.80% for the basal one. The apical portion presented higher concentrations, in decreasing order of aspartic acid, fenilanine and glutamic acid, and basal portion was rich in glutamic acid, aspartic acid, and arginine. The level of hydrogen cyanide in the apical portion (74 2mg/kg to 910mgAg) was superior to the basal one (532mg/kg to 590mg/kg). Regarding energy each 100 grams of Bamboo Shoots repre¬sented circa of 32 Kcal. The Bamboo Shoots presented high contents of potassium, 270mg/100g in the apical and 243mg/100g in the basal portions. The raw material did not present any qualitative activity of the enzymes peroxidase, polifenoloxidase, catalase and α-amilase, only invertase activity was observed. The yield of the finished product was 35.9% in relation to the original weight. There was a reduction of residual levels of hydrogen cyanide in the processed products proportional to the increasing in the number of cooking treatments. Maceration in running and still water had similar effect. At residual level of 41mg/kg of hydrogen cyanide the panel did not detect the bitter taste. The products did not statistically (α=5%) differ in relation to color, taste and texture. The color determinations showed that the apical portion presents the green component (-ahunter) basal the red component (+ahunter) of the Hunter color system. In the acceptability tests involving the use of Bamboo shoot as an alternative to palm hearts the product was classified between "liked" and "liked much". In the acceptability tests conducted at home the two Bamboo Shoots portions reached the "liked" rating of the hedonic scale with an average acceptance of 83.7%; 95.1% and 90.0% of the families evolved in the test said they would buy and consume the apical and basal portions of the Bamboo Shoots, respectively
Marques, Isabela Camila Tudeschini - One of the best experts on this subject based on the ideXlab platform.
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Inativação culinária da taxifilina em amostras de broto de bambu: o uso da cocção úmida com ou sem pressão
Universidade Federal de São Paulo (UNIFESP), 2018Co-Authors: Marques, Isabela Camila TudeschiniAbstract:Bamboo Shoot Holds The Potential To Strengthen Food Sovereignty; As A Food, Has Multiple Uses And Does Not Require Replanting Or Complex Agricultural Techniques For Its Cultivation. The Nutritional Value Of Bamboo Shoot Is Remarkable: Low Energy And Lipid Density, Presence Of Proteins, Fibers And Micronutrients. Although Widely Used As Food By Several Populations, Especially Those Of Asian Origin, The Bamboo Shoot Contains Taxiphillin, A Thermosensitive Cyanogenic Glycoside. Therefore, Is Important That The Cooking Techniques Ensure Sufficient Time And Temperature Conditions For The Inactivation Of This Compound. This Study Aims To Identify The Effect Of Cooking, With And Without Steam, On The Content Of Cyanogenic Glycosides In Bamboo Shoots, In Order To Make Them Safe For Human Consumption, Aligned With Strategies Of Food And Nutritional Sovereignty And Security Proposals For Brazil. Specimens Of Bamboo Shoots Of The Species Dendrocalamus Asper And Dendrocalamus Latiflorus Were Submitted To Three Moist HeatO Broto De Bambu É Um Alimento Que Detém O Potencial De Fortalecer A Soberania Alimentar, Devido Ao Fato De Apresentar Múltiplos Usos E Não Necessitar Replantio E Técnicas Agrícolas Complexas Para Seu Cultivo. A Composição Nutricional No Broto De Bambu É Notável: Apresenta Baixa Densidade Energética E De Lipídios, E Presença De Proteínas, Fibras E Micronutrientes. Apesar De Bastante Empregado Na Alimentação Por Diversas Populações, Principalmente As De Origem Asiática, O Broto De Bambu Contém Taxifilina, Um Glicosídeo Cianogênico Termosensível. Portanto, É Importante Que As Formas De Cocção Assegurem As Condições De Tempo E Temperatura Suficientes Para A Inativação Deste Composto. Este Estudo Tem Como Objetivo Identificar O Efeito Da Cocção Úmida Com E Sem Vapor Sobre O Teor De Glicosídeos Cianogênicos Em Brotos De Bambu De Forma A Tornar Este Alimento Seguro Para Consumo, Em Alinhamento Às Estratégias De Soberania E Segurança Alimentar E Nutricional Propostas Para O País. Exemplares De Brotos De Bambu Das EsDados abertos - Sucupira - Teses e dissertações (2018
Shuguang Wang - One of the best experts on this subject based on the ideXlab platform.
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symplasmic phloem unloading and post phloem transport during Bamboo internode elongation
Tree Physiology, 2020Co-Authors: Lin Deng, Caihua Chu, Yulong Ding, Shuguang WangAbstract:In traditional opinions, no radial transportation was considered to occur in the Bamboo internodes but was usually considered to occur in the nodes. Few studies have involved the phloem unloading and post-phloem transport pathways in the rapid elongating Bamboo Shoots. Our observations indicated a symplastic pathway in phloem unloading and post-unloading pathways in the culms of Fargesiayunnanensis Hsueh et Yi, based on a 5,6-carboxyfluorescein diacetate tracing experiment. Significant lignification and suberinization in fiber and parenchyma cell walls in maturing internodes blocked the apoplastic transport. Assimilates were transported out of the vascular bundles in four directions in the inner zones but in two directions in the outer zones via the continuum of parenchyma cells. In transverse sections, assimilates were outward transported from the inner zones to the outer zones. Assimilates transport velocities varied with time, with the highest values at 0):00 h, which were affected by water transport. The assimilate transport from the adult culms to the young Shoots also varied with the developmental degree of Bamboo Shoots, with the highest transport velocities in the rapidly elongating internodes. The localization of sucrose, glucose, starch grains and the related enzymes reconfirmed that the parenchyma cells in and around the vascular bundles constituted a symplastic pathway for the radial transport of sugars and were the main sites for sugar metabolism. The parenchyma cells functioned as the 'rays' for the radial transport in and between vascular bundles in Bamboo internodes. These results systematically revealed the transport mechanism of assimilate and water in the elongating Bamboo Shoots.
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Culm sheaths affect height growth of Bamboo Shoots in Fargesia yunnanensis
Brazilian Journal of Botany, 2018Co-Authors: Shuguang Wang, He Wenzhi, Hui ZhanAbstract:Culm sheath is an important morphological characteristic of Bamboos; however, its physiological functions are still unknown. The main goal of this study was to examine the physiological functions of culm sheaths and their effects on the height growth of Fargesia yunnanensis Hsueh et Yi Shoots. The elongating internodes were analyzed for determining the soluble sugar and starch contents, as well as the water potential of different sections. The transpiration rates were also determined and compared between culm sheaths and foliage leaf blades. The effects of culm sheaths on the shoot height growth were also analyzed. The results showed that the outer zone had higher starch but lower soluble sugar contents than the inner zone in the developing Shoots. The transpiration rate of culm sheaths was far higher than that of leaves. The water potential of the outer zone was lower than that of the inner zone in Bamboo culms. The growth of Bamboo culms decreased without culm sheaths. When one strip of culm sheaths was peeled off longitudinally from young culms, the bare side of the culms curved rapidly after one night, and the water potential gradient between the inner and outer zones significantly decreased, further demonstrating that sheaths have significant effects on Bamboo culm height growth.
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developmental changes in cell wall of bundle sheath fibers close to phloem of fargesia yunnanensis
Botanical Studies, 2012Co-Authors: Shuguang Wang, Yulong Ding, Shuyan Lin, Xianchong WanAbstract:The developmental changes of fiber wall in the bundle sheathes close to phloem of Fargesia yunnanensis including wall thickness and number of cell wall layers from 0.5 months of Bamboo Shoots emerged from the ground to 36 months old were investigated. The study revealed that culms of F. yunnanensis have two types of vascular bundles and the fibers adjacent to the phloem developed earlier than other fibers. There are two obviously developmental stages in fiber wall thickening during the first growth year. Six fiber wall types could be distinguished in the bundle sheath fibers close to phloem of 36 months old culms and lots of fibers with relatively big lumina at the periphery still could be observed. Two main deposition ways could be found in the developmental phase of bundle sheath fibers close to phloem.
