Impact of different post-harvest processing methods on the chemical compositions of peony root
The outcome of key processing steps for example boiling, peeling, drying and storing on chemical compositions and morphologic options that come with the created peony root was investigated at length by making use of 15 processing techniques to fresh roots of Paeonia lactiflora after which monitoring items in eight primary components, in addition to internal root color. The outcomes demonstrated that cold (4 °C) storage of fresh roots for roughly 30 days after harvest led to slightly elevated and stable content of paeoniflorin, which can be because of suppression of enzymatic degradation. This storage also avoided roots from discoloring, facilitating manufacture of favorable vibrant color roots. Boiling process triggered decomposition of polygalloylglucoses, therefore resulting in a substantial rise in items in 1,2,3,4,6-O-Pentagalloylglucose and gallic acidity. Peeling process led to a loss of albiflorin and catechin contents. Consequently, an enhanced and practicable processing method making certain high items in the primary active components within the created root was created.