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Peroxidase(POD)and esterase(Est)isozymes were analysed by the means of polyery lamide gel electrophoresisin the two kinds of bambco shcots with different morphological characters.The results showed that their POD and Est isozyrnes Zymograms were different.We preliminary regarded them as difference in genotypes.Besides,analysis of fresh thender degree nutrition ingredient and the content of astringent substance was included in this paper.The resuIts indicated that both the nutrient worth and the taste were better in the white bambco shcots than in the vellow one.
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