Awareness of local-scale variation in leaf traits for a single species and the relationships between these traits and their dependence on altitude might be essential for extrapolating ecophysiological processes from the leaf to the ecosystem level. While altitudinal patterns of leaf traits have been extensively studied in a number of species, little is known about such patterns in bamboos. We analyzed leaf functional traits and leaf allometric relationships of Pleioblastus amarus at three different altitudes (200, 400, and 800 m). With increasing altitude, most functional traits, including leaf length, width, perimeter, area, dry weight, and water content, decreased significantly, while the leaf length:width ratio exhibited a marked increase, resulting in a tendency toward narrow leaves. Specific leaf area first increased, and then decreased, while the change in leaf dry matter content showed the opposite trend. Leaf area was positively correlated with leaf length, leaf width and leaf perimeter, but negatively correlated with the leaf length:width ratio. With increasing altitude, the slopes of these relationships for leaf area first increased, and then decreased. Leaf biomass was positively correlated with leaf length, width, perimeter, and area, with the slopes of the relationships being the same at all altitudes. Thus, the leaves of this bamboo species at middle altitude have the highest specific leaf area and lowest leaf dry matter content. Our findings suggest that this bamboo species has a big potential of growth and morphological plasticity.

For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differences in shoot nutrition and flavor variation among bamboo species, positions, and components have not been scientifically validated. This study assessed nutritional and flavor differences in two components (i.e., shoot flesh (BSF) and diaphragm (BSD)) of two Phyllostachys species (i.e., Phyllostachys edulis and Phyllostachys violascens) and analyzed any positional variation. Results showed that BSF protein, starch, fat, and vitamin C contents were comparatively higher. Nutrient compounds in the upper shoot segment of Ph. edulis were higher and contained less cellulose and lignin. However, both species’ BSD total acid, oxalic acid, and tannin contents were comparable. BSD soluble sugar and sugar:acid ratio were higher than upper BSD total amino acid, four key amino acids (i.e., essential amino acid, bitter amino acid, umami amino acid, and sweet amino acid flavor compounds), and associated ratios were all higher than BSF while also being rich in amino acids. The content and proportion of BSF essential and bitter amino acid flavor compounds in Ph. edulis were high relative to Ph. violascens. Conversely, the content and proportion of BSD umami and sweet amino acid flavor compounds were comparable to that of Ph. edulis. Our results showed that bamboo shoot quality was affected by flavor compound differences and that interspecific and shoot components interact. This study offers a new perspective to determine the formative mechanisms involved in bamboo shoot quality while providing a basis for their different usages.

Water and nitrogen are two of the most important factors for plant growth and development. However, little is known about effects of N on water translocation between connected bamboo ramets. We performed experiment connected Indocalamus decorus ramets in adjacent pots with different soil water contents and three N levels. We determined antioxidase activities, concentration of osmotic adjustment products, O₂·⁻, MDA and photosynthetic pigments, and electrolyte leakage rate in paired unit. When N supply to supporting ramets increased, their electrolyte leakage rates and contents of O₂·⁻ and MDA significantly increased, while antioxidase activities and contents of osmotic adjustment products and photosynthetic pigments in connected dependent ramets increased markedly as their electrolyte leakage rates and contents of O₂·⁻ and MDA decreased greatly. When N addition to dependent ramets increased, antioxidant enzyme activity and contents of osmotic adjustment products and photosynthetic pigments decreased in both ramets, but electrolyte leakage rates and O₂·⁻ and MDA contents increased significantly. Therefore, N addition to either supporting or dependent ramets can improve water integration among I. decorus ramets. N addition to supporting ramets promotes water translocation and alleviates water stress of dependent ramets, but N addition to dependent ramets exacerbates drought stress damage to dependent ramets.

Sheath blades are the first bamboo organ exposed to sunlight after shoots initially emerge. However, it remains uncertain whether sheath blades affect bamboo shoot growth and quality. Accordingly, this study explores variations in Phyllostachys violascens shoot growth and quality, comparing natural growth conditions to periodic sheath blade removal treatments. Results show that sheath blade removal and interactions between sheath blade removal and duration had no significant effect on the morphology, protein nutritional quality, or value of bamboo shoots. However, the length of bamboo shoot was significantly lower 4 d after treatment compared to 4 d after natural growth conditions. Moreover, sheath blade removal did have a significant effect on soluble sugar, total acid, oxalic acid, tannic acid, and cellulose content as well as sugar–acid ratios of bamboo shoots, while having no significant effect on the content and proportion of amino acid flavor compounds. Interactions between sheath blade removal and duration only had a significant effect on total acid and sugar–acid ratios. Soluble sugar, oxalic acid, tannic acid, and sugar–acid ratios increased significantly 2 d after sheath blade removal, while total acid and cellulose content decreased significantly. Lastly, soluble sugar content and sugar–acid ratios increased significantly 4 d after sheath blade removal. Findings from this study indicate that sheath blades affect shoot quality, particularly taste, which is mainly driven by carbon metabolism, but the effect of nitrogen metabolism was not obvious. This study gave a new perspective for revealing the formation mechanism of shoot quality, and also provided possible methods of improvement for the shoot quality.