Impact of different post-harvest processing methods on the chemical compositions of peony root.
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ABSTRACT:
SUBMITTER: Zhu S
PROVIDER: S-EPMC6611895 | biostudies-literature | 2018 Jun
REPOSITORIES: biostudies-literature
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Impact of different post-harvest processing methods on the chemical compositions of peony root.
Zhu Shu S Shirakawa Aimi A Shi Yanhong Y Yu Xiaoli X Tamura Takayuki T Shibahara Naotoshi N Yoshimatsu Kayo K Komatsu Katsuko K
Journal of natural medicines 20180413 3
The impact of key processing steps such as boiling, peeling, drying and storing on chemical compositions and morphologic features of the produced peony root was investigated in detail by applying 15 processing methods to fresh roots of Paeonia lactiflora and then monitoring contents of eight main components, as well as internal root color. The results showed that low temperature (4 °C) storage of fresh roots for approximately 1 month after harvest resulted in slightly increased and stable conten ...[more]
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