Geographical Variation in the Quality of Chimonobambusa rigidula Bamboo Shoots and Its Relationship with Site Environment

Abstract Chimonobambusa rigidula bamboo shoots are an important health-promoting vegetable. This study aims to identify the primary environmental factors influencing the quality of bamboo shoots across various regions, thereby providing a scientific foundation and theoretical support for managing this plant and enhancing shoot quality. The results indicate that the minimum and maximum temperatures in September, along with total soil phosphorus content, soil pH, and total soil nitrogen content, are the five critical factors affecting bamboo shoot quality and should be prioritized during the site selection process for bamboo shoot cultivation. The cumulative variation explanation rate for bamboo quality concerning environmental factors was found to be 90.22%. The appearance, morphology, and taste of bamboo shoots from MC and PS are superior to those from MB. Notably, bamboo shoots from MB exhibit the highest content of essential amino acids, while bamboo shoots from MC contain the highest levels of mineral elements. This study provides new insights into the interactions between plant environments and Chimonobambusa rigidula bamboo shoot nutrition, offering actionable strategies for region-specific cultivation that align with consumer demand for healthier bamboo-based products.