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To explore the effectiveness of heat treatment on quality maintenance of bamboo shoot (Phyllostachys vivax McClure.cv.Huapuji), lightly processed bamboo shoots were dipped in water at either 20℃, 40℃, 45℃ or 50℃ for 5 min before stored at 10℃ for 6 days. The experimental results indicated that the respiration rate and ethylene production were decreased, while the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) increased quickly, and it led to accumulation of total phenolic compounds, thereby promoting L decrease and browning index (BI) increase. Heat treatments at 40℃ or 45℃ for 5min reduced the respiratory rate and ethylene production, inhibited the activities of PAL, PPO and POD, and maintained higher level of L and lower level of BI. Therefore, these two temperature treatments have potential use in lightly processed bamboo shoots storage. However, the treatment at 50℃ for 5min, had no beneficial effects on maintaining quality in lightly processed bamboo shoots because of the heat injury.