eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-08-31 14 2 974 986 10.12944/CRNFSJ.14.2.18 26825 article Shubham Maurya 1 Pushpendra Kumar 1 Siddharth Madhukarrao Lokhande 1 Gireesh Chand 2 Okenmang Jamoh 3 Gaidinglungliu Gonmei 4 Department of Post-Harvest Management, College of Horticulture and Forestry, Central Agricultural University (Imphal), Pasighat, Arunachal Pradesh, India Department of Plant Pathology, College of Agriculture, Central Agricultural University (Imphal), Pasighat, Arunachal Pradesh, India Department of Vegetable Science, College of Horticulture and Forestry, Central Agricultural University (Imphal), Pasighat, Arunachal Pradesh, India Department of Fruit Science, College of Horticulture and Forestry, Central Agricultural University (Imphal), Pasighat, Arunachal Pradesh, India Bamboo shoots are traditionally consumed as a staple food by indigenous tribal communities of Arunachal Pradesh in Northeast India, where they are eaten fresh, dried, or as fermented products. Among these, tribes such as the Adi and their Galo sub-group, as well as other ethnic groups in districts like East Siang and West Siang, widely incorporate bamboo shoots into local dishes, reflecting their deep cultural and dietary significance. However, bamboo shoots are highly perishable due to their high moisture content and a rapid increase in enzymatic activity, which leads to discoloration and lignification. Therefore, the effect of edible coatings in combination with browning inhibitors on various physicochemical attributes of minimally processed bamboo shoots was assessed. The control and coated samples were analysed for colour, weight loss, browning index, total soluble solids, titratable acidity, ascorbic acid, total phenolic content, antioxidant activity and sensory attributes. The results showed that the minimum physiological loss in weight (PLW) was observed in samples treated with combination of carboxymethyl cellulose (CMC 1%) and ascorbic acid (AA 1%) (4.26%), while the lowest browning index (BI) was also recorded in the same treatment (27.50). The highest antioxidant activity was noted in the CMC 1% + AA 1% treated samples (7.88 µmol Trolox g⁻¹). In conclusion, CMC coating combined with browning inhibitors may serve as an effective preservation method to enhance the shelf life of minimally processed bamboo shoots by inhibiting enzymatic activity. https://www.foodandnutritionjournal.org/volume14number2/influence-of-carboxymethyl-cellulose-coating-on-colour-index-biochemical-and-sensory-characteristics-of-minimally-processed-bamboo-shoots/ Antioxidants Browning Carboxymethyl cellulose Colour Minimally processed