The invention provides a preservation technology for bamboos eaten by pandas, and belongs to the technology field of fresh bamboo preservation. The preservation technology comprises following steps: soaking the bamboo incisions in
chitosan coating plastics with a concentration of 0.5 to 2.0%,
drying with cold wind then diagonally placing the fresh bamboos with the incisions upward placed at the temperature of 2 to 6 DEG C,
steaming the fresh bamboos for 30 to 40 hours with a
steaming agent 1-methylcyclopropene with a concentration of 0.5 to 2.0 [mu]L / L, and then storing the fresh bamboos for 15 to 45 days at the
refrigeration temperature of 2 to 6 DEG C after the
steaming is over. The preservation technology for bamboos eaten by pandas solves the problems that the loss of unique flavors of color, fragrance, taste, and crisp which is caused by the application of chemical preservation technology on bamboos eaten by pandas, and safety hazards existed in conventional chemical
antiseptic preservation method, has the advantages of no
toxicity, no harm, green, health, strong
operability and simple method, and is capable of effectively prolonging the
expiration date of the bamboos, and maintaining the original
flavor of the bamboos.