Research progress on storage and processing of post-harvest daylily

CHEN Le; ZHAO Chao-fan; LIU Ya-ping; WANG Yu; ZHANG Li-xin

doi:10.13652/j.spjx.1003.5788.2022.80308

Shipin yu jixie (Sep 2022)

Research progress on storage and processing of post-harvest daylily

CHEN Le,
ZHAO Chao-fan,
LIU Ya-ping,
WANG Yu,
ZHANG Li-xin

Affiliations

CHEN Le: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030800 , China
ZHAO Chao-fan: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030800 , China
LIU Ya-ping: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030800 , China
WANG Yu: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030800 , China
ZHANG Li-xin: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030800 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.80308
Journal volume & issue: Vol. 38, no. 7
pp. 227 – 232,240

Abstract

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The basic nutrition components and physiological changes after harvest of daylily were described, and the development status of daylily industry and storage and preservation technology were summarized in this review. Finally, the processing technology of daylily was prospected.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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