Abstract: To develop new products, deep frying, air frying, and hot air drying were used to process water bamboo chips（Zizania latifolia）, and their quality indicators such as hardness, brittleness, and acidity were analyzed. In the accelerated oxidation test, the peroxide value and odor substances of water bamboo chips were measured at 0, 6, 12, 18,24, and 30 days of storage, respectively. The results showed that the chips in the fried group had the largest color difference, hardness and brittleness, the highest acid value, and the highest fat content (27.56 g/100 g); The color difference, hardness, and acid value of the air fried water bamboo crisps were moderate, while the brittleness was the smallest, and the fat content was less than 19.00 g/100 g; the hot air drying group had the smallest color difference and hardness, the lowest acid value, moderate brittleness, and a fat content of less than 19.00 g/100 g. During the accelerated oxidation period, the peroxide value of the fried group was higher than the other two groups, reaching 0.25 g/100 g after being stored for 18 d; The peroxide values of the air frying group and the hot air drying group exceeded 0.25 g/100 g after being stored for 24 and 30 d respectively. The results of GC-MS showed that 71 kinds of volatile substances were detected in the three processing methods, including 8 alcohols, 18 aldehydes, 9 ketones, 3 acids, 4 esters, 14 alkanes, 4 olefins and 11 others. Overall, the quality and shelf life of water bamboo crisps processed by air frying and hot air drying were superior to those processed by deep frying, and hot air drying processing was even better.

Key words: water bamboo（Zizania latifolia）, chips, quality, volatile flavor compounds, processing mathod