Research Progress on Storage and Processing of <i>Phyllanthus emblica</i>

CHEN Jun; CHEN Hongbin; JIANG Xuanjing; LIN Hetong; ZHENG Zongping

doi:10.13386/j.issn1002-0306.2020060209

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 342-347. > DOI: 10.13386/j.issn1002-0306.2020060209

CHEN Jun, CHEN Hongbin, JIANG Xuanjing, et al. Research Progress on Storage and Processing of Phyllanthus emblica [J]. Science and Technology of Food Industry, 2021, 42(11): 342−347. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060209.

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Research Progress on Storage and Processing of Phyllanthus emblica

CHEN Jun^{1, 2,},
CHEN Hongbin^{1, 2},
JIANG Xuanjing²,
LIN Hetong¹,
ZHENG Zongping^{1, 2, ,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, China
2.
College of Oceanology and Food, Quanzhou Normal University, Quanzhou 362000, China

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Received Date: June 15, 2020
Available Online: March 30, 2021

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Abstract

Abstract

Phyllanthus emblica is a kind of fruit with rich nutrition and unique taste. It contains many anti-aging, anti-oxidation, anti-virus, anti-tumor and liver protecting ingredients, and has high medical and health values. The shelf life of P.emblica was greatly shortened by the influence of microorganism impregnation, browning and water loss after harvest. Few researches on the storage and preservation methods of P. emblica fruit have been carried out in current, and low temperature storage is the main storage method of the fruit. Processing methods, such as pickling, drying, fermentation, juice extraction, active ingredient extraction, and enzymatic hydrolysis, are main methods used in the present. In order to provide reference for the development and utilization of P.emblica, the factors affecting the postharvest storage of P.emblica, storage methods and processing methods were reviewed in this paper.
- Phyllanthus emblica,
- storage,
- processing

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References (69)

References

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