Abstract
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.
Publication Date
10-16-2022
First Page
227
Last Page
232
DOI
10.13652/j.spjx.1003.5788.2022.80308
Recommended Citation
Le, CHEN; Chao-fan, ZHAO; Ya-ping, LIU; Yu, WANG; and Li-xin, ZHANG
(2022)
"Research progress on storage and processing of post-harvest daylily,"
Food and Machinery: Vol. 38:
Iss.
7, Article 35.
DOI: 10.13652/j.spjx.1003.5788.2022.80308
Available at:
https://www.ifoodmm.cn/journal/vol38/iss7/35
References
[1] 戢得蓉,杨芳,杨雯珺,等.黄花菜贮藏及深加工技术研究进展[J].食品与发酵科技,2016,52(2):48-51.JI De-rong,YANG Fang,YANG Wen-jun,et al.Review of the research on the storage and processing of daylily[J].Food and Fermentation Technology,2016,52(2):48-51.
[2] GUO Ai-hua,LI Sen,YANG Yang,et al.Lecithin extraction optimisation and synthesis in Hemerocallis citrina Baroni[J].Scientia Horticulturae,2022,293(5):110682.
[3] FANG Yu-jie,WAKISAKA Minato.A review on the modified atmosphere preservation of fruits and vegetables with Cutting-Edge Technologies[J].Agriculture,2021,11(10):1-16.
[4] 白宇皓,王亮,张晓宇,等.黄花菜采后生理特性及保鲜技术研究进展[J].保鲜与加工,2022,22(5):107-113.BAI Yu-hao,WANG Liang,ZHANG Xiao-yu,et al.Advances in research on postharvest physiology and preservation technology of daylily[J].Preservation and Processing,2022,22(5):107-113.
[5] 付强.黄花菜采后失重研究与应用[J].中国农业文摘:农业工程,2021,33(1):29-30.FU Qiang.Study and application of daylily weightlessness after harvest[J].China Agricultural Digest:Agricultural Engineering,2021,33(1):29-30.
[6] 韩志平,张春业,马樱芳,等.黄花菜采后生理与贮藏保鲜技术研究进展[J].山西农业科学,2013(1):103-106.HAN Zhi-ping,ZHANG Chun-ye,MA Ying-fang,et al.Study advance on the postharvest physiology,storage and fresh-keeping techniques of daylily[J].Shanxi Agricultural Science,2013(1):103-106.
[7] KATARZYNA Szewczyk,DANUTA Kalemba,MALGORZATA Miazga-karska,et al.The essential oil composition of selected Hemerocallis cultivars and their biological activity[J].Open Chemistry,2019,17(1):1 412-1 422.
[8] 秦喜悦,张雷,温艳斌,等.黄花菜营养活性研究进展[J].食品研究与开发,2022,43(5):204-209.QIN Xi-yue,ZHANG Lei,WEN Yan-bin,et al.Advances in research on nutritional activities of important functional components of Hemerocallis citrina baroni[J].Food Research and Development,2022,43(5):204-209.
[9] 段九菊,宋卓琴,贾民隆,等.大同市黄花菜产业发展历程、现状及对策[J].中国种业,2021(1):17-19.DUAN Jiu-ju,SONG Zhuo-qin,JIA Min-long,et al.Development course,present situation and countermeasures of daylily industry in Datong city[J].China Seed Industry,2021(1):17-19.
[10] WEI Liu,ZHANG Ju-hua,ZHANG Qun,et al.Effects of postharvest chilling and heating treatments on the sensory quality and antioxidant system of daylily flowers[J].Horticulture,Environment,and Biotechnology,2018,59(5):671-685.
[11] 许国宁,张卫明,吴素玲,等.不同的贮藏方式对黄花菜品质的影响[J].中国野生植物资源,2012(3):13-16.XU Guo-ning,ZHANG Wei-ming,WU Su-ling,et al.On the quality of daylily with different storage methods[J].Wild Plant Resources in China,2012(3):13-16.
[12] 李可昕,张超凡,刘佩冶,等.鲜黄花菜衰老机制与采后贮藏保鲜技术研究进展[J/OL].食品科学.(2021-07-13)[2022-06-22].http://kns.cnki.net/kcms/detail/11.2206.TS.20210712.1737.008.html.LI Ke-xin,ZHANG Chao-fan,LIU Pei-ye,et al.Research progress on senescence mechanism of fresh daylily and postharvest storage technologies[J/OL].Food Science.(2021-07-13)[2022-06-22].http://kns.cnki.net/kcms/detail/11.2206.TS.20210712.1737.008.html.
[13] 马晓艳,王娟,张海红,等.低温等离子体处理对采后黄花菜活性氧代谢和品质的影响[J].食品科学,2021,42(23):254-260.MA Xiao-yan,WANG Juan,ZHANG Hai-hong,et al.effect of cold plasma treatment on reactive oxygen species metabolism and quality of postharvest daylily[J].Food Science,2021,42(23):254-260.
[14] 张鹏,刘英杰,贾晓昱,等.相温贮藏对黄花菜品质及挥发性物质的影响[J/OL].食品与发酵工业.(2022-02-23)[2022-06-22].http://kns.cnki.net/kcms/detail/11.1802.TS.20220223.1240.011.html.ZHANG Peng,LIU Ying-jie,JIA Xiao-yu,et al.Effect of storage temperature on the quality and volatile substances of daylily[J/OL].Food and Fermentation Industry.(2022-02-23)[2022-06-22].http://kns.cnki.net/kcms/detail/11.1802.TS.20220223.1240.011.html.
[15] 王娟,马晓艳,王通,等.预冷方式对黄花菜贮藏品质的影响[J].食品与发酵工业,2020,46(10):215-221.WANG Juan,MA Xiao-yan,WANG Tong,et al.Effect of pre-cooling methods on storage quality of daylily[J].Food and Fermentation Industry,2020,46(10):215-221.
[16] 龚吉军.黄花菜贮藏保鲜研究[D].长沙:湖南农业大学,2003:15-16.GONG Ji-jun.Studies on the fresh-keeping of daylily flower abstract[D].Changsha:Hunan Agricultural University,2003:15-16.
[17] BLINNIKOVA O M,NOVIKOVA I M,ILINSKY A S,et al.Preservation of the quality of Actinidia kolomikta berries using a modified atmosphere[J].IOP Conference Series:Earth and Environmental Science,2021,845(1):12-14.
[18] RAAFIA Siddiq,RAFAEL Auras,MUHAMMAD Siddiq,et al.Effect of modified atmosphere packaging(MAP)and NatureSeal treatment on the physico-chemical,microbiological,and sensory quality of fresh-cut Anjou pears[J].Food Packaging and Shelf Life,2020,23(C):100454.
[19] 李雪.微环境气调保鲜技术在黄花菜和西梅中的应用[D].沈阳:辽宁大学,2021:13-23.LI Xue.Application of microenvironment gas preservation technology in daylily and prunus mume[D].Shenyang:Liaoning University,2021:13-23.
[20] 高建晓,古荣鑫,胡花丽,等.不同薄膜包装对黄花菜贮藏品质的影响[J].江苏农业科学,2015,43(2):255-259.GAO Jian-xiao,GU Rong-xin,HU Hua-li,et al.Effects of Different film packaging on the storage quality of day lily[J].Jiangsu Agricultural Science,2015,43(2):255-259.
[21] 齐国光.MAP和1-MCP对山野菜贮藏生理及品质的影响研究[D].哈尔滨:东北农业大学,2012:36-40.QI Guo-guang.Research on the effect of map and 1-mcp on storage quality of pother[D].Harbin:Northeastern Agricultural University,2012:36-40.
[22] 韩志平,陈志远,黄蕊,等.1-MCP对黄花菜贮藏保鲜效果的研究[J].山西大同大学学报,2012,28(6):49-51.HAN Zhi-ping,CHEN Zhi-yuan,HUANG Rui,et al.1-Effect of MCP on storage and preservation of day lily[J].Journal of Shanxi Datong University,2012,28(6):49-51.
[23] 滕林,王泽彬,集贤,等.葡萄采后生物保鲜技术研究进展[J].保鲜与加工,2021,21(9):144-150.TENG Lin,WANG Ze-bin,JI Xian,et al.Research progress on postharvest biological preservation technology of grape[J].Fresh Preservation and Processing,2021,21(9):144-150.
[24] 王刚霞,席冬华,吴忠红,等.生物保鲜技术在果蔬防腐中的应用及研究进展[J].生物技术进展,2014,4(1):12-16.WANG Gang-xia,XI Dong-huo,WU Zhong-hong,et al.Development of biological technology on fruit and vegetables preservation[J].Current Biotechnology,2014,4(1):12-16.
[25] 姚亚明,彭菁,刘檀,等.壳聚糖处理结合纳米包装对黄花菜贮藏品质及生理的影响[J].食品科学,2016,37(20):282-286.YAO Ya-ming,PENG Jing,LIU Tan,et al.Effect of chitosan treatment combined with nano-packaging on quality and physiological changes of daylily[J].Sitiology,2016,37(20):282-286.
[26] 穆妮妮,李可夫,苏龙,等.黄花菜采摘后生理与贮藏保鲜技术研究进展[J].种子科技,2021,39(20):73-74.MU Ni-ni,LI Ke-fu,SU Long,et al.Progress on physiology and storage of day lily after picking[J].Seed Technology,2021,39(20):73-74.
[27] 徐丽婧,高丽朴,王清,等.辐照保鲜技术及其在双孢蘑菇保鲜中的应用[J].食品工业科技,2014,35(9):392-395.XU Li-jing,GAO Li-pu,WANG Qing,et al.The application of the irradiation technology in Agaricus bisporus preservation[J].Food Industry Technology,2014,35(9):392-395.
[28] KHILA P P,SUNOOJ K V,AALIYA B,et al.Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products:A comprehensive review[J].Trends in Food Science & Technology,2021,114(4):399-409.
[29] BISHT Bhawna,BHATNAGAR Pooja,GURURANI Prateek,et al.Food irradiation:Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables:A review[J].Trends in Food Science & Technology,2021,114(6):372-385.
[30] 郑贤利,屈国普,谢红艳,等.不同剂量辐照黄花菜保鲜研究[J].安徽农业科学,2013(11):5 032-5 050.ZHENG Xian-li,QU Guo-pu,XIE Hong-yan,et al.Different dosage irradiation preservation for daylily[J].Anhui Agricultural Science,2013(11):5 032-5 050.
[31] LIU Dan,XU Sheng,HU Hua-li,et al.Endogenous hydrogen sulfide homeostasis is responsible for the alleviation of senescence of postharvest daylily flower via increasing antioxidant capacity and maintained energy status[J].Journal of Agricultural and Food Chemistry,2017,65(4):718-726.
[32] 张惠然,张军.冬枣采后生理及保鲜技术研究进展[J].保鲜与加工,2017,17(1):134-138.ZHANG Hui-ran,ZHANG Jun.Research progress on postharvest physiology and storage technology of winter jujube[J].Fresh Preservation and Processing,2017,17(1):134-138.
[33] 王志伟.果蔬加工技术现状与发展探讨[J].现代农业研究,2021,27(6):135-136,3.WANG Zhi-wei.Present situation and development of fruit and vegetable processing technology[J].Modern Agricultural Research,2021,27(6):135-136,3.
[34] 李明玥,刘宏艳,肖静,等.黄花菜的活性成分、生物活性及加工技术研究进展[J/OL].食品工业科技.(2022-01-06)[2022-06-22].https://kns.cnki.net/kcms/detail/11.1759.TS.20220106.1351.013.html.LI Ming-yue,LIU Hong-yan,XIAO Jing,et al.Research progress on bioactive components,biological activities,and processing technology of daylily[J/OL].Food Industry Technology.(2022-01-06)[2022-06-22].https://kns.cnki.net/kcms/detail/11.1759.TS.20220106.1351.013.html.
[35] 汤敏娜,刘秀斌,黄嘉璐,等.食用黄花菜中含秋水仙碱的质证研究[J].中草药,2016,47(18):3 293-3 300.TANG Min-na,LIU Xiu-bin,HUANG Jia-lu,et al.Questioning and arguable research on edible Hemerocallis citrina containing colchicine[J].Chinese Medicinal Herb,2016,47(18):3 293-3 300.
[36] QING Zhi-xing,LIU Jing-hong,YI Xin-xin,et al.The chromosome-level Hemerocallis citrina Borani genome provides new insights into the rutin biosynthesis and the lack of colchicine[J].Horticulture Research,2021,8(1):89.
[37] SUN Jiang-hao,LIU Wei,ZHANG Meng-liang,et al.The analysis of phenolic compounds in daylily using UHPLC-HRMSn and evaluation of drying processing method by fingerprinting and metabolomic approaches[J].Journal of Food Processing and Preservation,2018,42(1):e13325.
[38] 朱准,夏斌,贺炜,等.黄花菜与秋水仙碱的研究进展[J].中医药导报,2021,27(10):127-131.ZHU Jun,XIA Bin,HE Wei,et al.The research progress ofhemerocallis citrina baroni and colchicine[J].TCM Guide,2021,27(10):127-131.
[39] WANG Nan,YANG Shuai-yao,ZHANG Yi-fu,et al.Drying kinetics and quality characteristics of daylily dried by mid-infrared[J].International Journal of Food Engineering,2021,17(12):969-979.
[40] 许国宁.黄花菜真空冷冻干燥工艺研究[D].南京:南京农业大学,2011:15-70.XU Guo-ning.Study on daylily vacuum freeze drying processing[D].Nanjing:Agricultural University of Nanjing,2011:15-70.
[41] 王莹莹,武晔秋,刘玥.不同干燥工艺对黄花菜的干燥效果影响分析[J/OL].保鲜与加工.(2021-10-21)[2022-06-22].http://kns.cnki.net/kcms/detail/12.1330.S.20211020.1753.002.html.WANG Ying-ying,WU Ye-qiu,LIU Yue.Analysis of the influence of different drying processes on the drying effect of daylily[J/OL].Preservation and Processing.(2021-10-21)[2022-06-22].http://kns.cnki.net/kcms/detail/12.1330.S.20211020.1753.002.html.
[42] SZADZINSKA Justyna,MIERZWA Dominik.The influence of hybrid drying(microwave-convective)on dryin kinetics and quality of white mushrooms[J].Chemical Engineering and Processing-Process Intensification,2021,167(1):108532.
[43] 杨大伟.脱水黄花菜加工工艺研究[D].长沙:湖南农业大学,2003:8-50.YANG Da-wei.Studies on the technology of processing dehydrated hemerocallis citrina baroni[D].Changsha:Hunan Agricultural University,2003:8-50.
[44] 楚倩倩,任广跃,段续,等.黄花菜热风干燥褐变抑制条件探究[J/OL].食品科学.(2022-04-26)[2022-06-22].http://kns.cnki.net/kcms/detail/11.2206.TS.20220425.1713.056.html.CHU Qian-qian,REN Guang-yue,DUAN Xu,et al.Study on browning inhibition conditions of daylily during hot-Air drying[J/OL].Food Science.(2022-04-26)[2022-06-22].http://kns.cnki.net/kcms/detail/11.2206.TS.20220425.1713.056.html.
[45] MA Yao,ZHANG Hai-hou,MA Xue-mei,et al.Effects of different drying methods on the quality of daylily powder[J].Journal of Food Processing and Preservation,2022,46(4):e16467.
[46] 张先淑,任飞飞.黄花菜金银花复合饮料的研制[J].食品研究与开发,2015(24):83-85.ZHANG Xian-shu,REN Fei-fei.The development of compound beverage of daylily and honeysuckle[J].Food Research and Development,2015(24):83-85.
[47] 叶倩,姚荷,郭红英,等.黄花菜固体饮料配方及喷雾干燥工艺的研究[J].激光生物学报,2019(2):160-167.YE Qian,YAO He,GUO Hong-ying,et al.A study onformula and spray drying technology of solid beverage based on daylily flower[J].The Laser Biology Journal,2019(2):160-167.
[48] 张江宁,杨春,南晓洁,等.黄花酵素发酵工艺优化[J].食品工业,2021,42(10):49-54.ZHANG Jiang-ning,YANG Chun,NAN Xiao-jie,et al.Optimization of Huanghua enzyme fermentation process[J].Food Industry,2021,42(10):49-54.
[49] KORUS Anna,BERNAS Emilia,KORUS Jarosław.Health-promoting constituents and selected quality parameters of different types of kimchi:Fermented plant products[J].International Journal of Food Science,2021,2 021(6):1-9.
[50] 杜美华.黄花菜酱制工艺操作规程[J].农家参谋,2021(8):17-18.DU Mei-hua.Operation procedure for day lily sauce making process[J].Peasant Staff Officer,2021(8):17-18.
[51] 李应兰.黄花菜牛肉丸加工及干燥工艺研究[D].银川:宁夏大学,2021:5-49.LI Ying-lan.Development of day lily beef balls and drying characteristics[D].Yinchuan:Ningxia University,2021:5-49.
[52] 魏亚儒.黄花菜豆腐凝胶与力学特性对其加工工艺影响研究[D].银川:宁夏大学,2021:5-60.WEI Ya-ru.Study on the effect of gelatin and mechanical properties of daylily tofu on its processing technology[D].Yinchuan:Ningxia University,2021:5-60.
[53] 李泽,曹佳惠,刘文楠,等.黄花菜营养成分在护肤品中的应用分析[J].南方农业,2020(21):143-144.LI Ze,CAO Jia-hui,LIU Wen-nan,et al.Analysis of the nutrition application of day lily in skin care products[J].Southern Agriculture,2020(21):143-144.
[54] 吴天珍,孙利平,张庆霞,等.超声波辅助提取黄花菜中类胡萝卜素工艺研究[J].陕西农业科学,2021,67(7):46-50.WU Tian-zhen,SUN Li-ping,ZHANG Qing-xia,et al.Study on technology of ultrasonic-assisted extraction of carotenoids from daylily[J].Shaanxi Agricultural Science,2021,67(7):46-50.
[55] 李小菊,李治军,李惠成,等.超声辅助提取庆阳黄花菜中多糖的动力学研究[J].中国食品添加剂,2020,31(4):42-48.LI Xiao-ju,LI Zhi-jun,LI Hui-cheng,et al.Study on the kinetics of ultrasonic assisted extraction of polysaccharides from Qingyang daylily[J].China Food Additives,2020,31(4):42-48.