Alleviation of chilling injury and browning of postharvest bamboo shoot by salicylic acid treatment

► Bamboo shoots are chilling sensitive at low temperature. ► Phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activities increased during cold storage. ► Chilling injury was suppressed by salicylic acid (SA) treatment. ► PAL, PPO and POD activities were retarded by SA treatment. ► SA treatment reduced browning index and total phenolic content, and promoted polyamine accumulation.