Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis lilioasphodelus L.)

Key Points

• Bioactive compounds significantly increased following vacuum steam pulsed blanching, enhancing overall quality.
• Quality attributes such as color and texture also improved after the blanching process, with notable outcomes.
• Analysis of enzyme activities showed reduced enzyme levels post-blanching, aiding preservation of quality.
• Findings suggest that vacuum steam blanching may enhance microstructural properties, supporting better shelf-life.