Abstract: The effect of different freezing temperature on the quality properties of quick- frozen Chimonobambusa bamboo shoots were studied in order to evaluate the quality properties of quick- frozen chimonobambusa bamboo shoots.The results showed that-23 ℃ and-40 ℃ of quick- frozen the moisture content of Chimonobambusa utilis bamboo shoots was 91.62%,90.49% respectively. Compared with control group,the moisture content was decreased significantly( p < 0.05). The hardness was 628.50 ± 55.72,746.67 ± 30.2 g respectively,the shear force was 2286.03,2851.13 g respectively.However,compared with control group,they were both decreased significantly( p < 0.05). The L*value was 70.73 ± 0.26,68.52 ± 0.54 respectively,the a*value was- 1.50 ± 0.08,- 2.03 ± 0.20 respectively,they were both decreased significantly( p < 0.05). But the b*value was 24.06 ± 0.15,25.20 ± 0.19 respectively which were increased significantly( p < 0.05).In a conclusion,the quick- frozen had a detrimental effect on the quality properties of Chimonobambusa bamboo shoots.-40 ℃ of quick- frozen was more advantageous to keep the texture of Chimonobambusa utilis bamboo shoots.