Many previous researches indicated that the texture change in vegetables during drying is closely related to the pectin composition and content variation (Canet
et al., 2005; Castro et al., 2008; ;De Roeck et al., 2008). Therefore, studying the pectin content change in bamboo shoots during blanching and drying is of great significance to further understand and discuss the reason for its texture change. Furthermore, drying will change the microstructure of fruit and vegetable tissue significantly, which will make the product inacceptable by consumers (Vega-Galvez et al., 2012). Thus, the drying process requires microscopical analysis to address structural and microstructural changes produced at the cellular level and their potential influence on texture (Nieto et al., 2001).