According to the research of Nguyen et al. (2010), the texture properties of fruits and vegetables aresignificantly determined by the pectin composition and content in cell wall. Besides, Castro et al. (2008) also reported that vegetable softening during blanching treatment is mainly caused by decomposition of pectin substances and some biochemical changes. Similarly, the bamboo shoots softening after blanching treatment may be caused by the decomposition of pectin substances in cell wall tissues. Between the different blanching time, the hardness of BBS changed significantly (P < 0.05) before 9 min, but it changed slowly after then. This may be because most of the pectin substances in BSS had decomposed after heated for a long time and continuous heating failed to decrease pectin significantly, thus resulting in the slow hardness change.