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How to effectively prevent browning after harvesting lilies?
During the harvesting and storage of lilies, due to prolonged exposure to sunlight, the color of lily scales changes from white to brown, a condition known as browning. Browning is an oxidation reaction that occurs under the catalytic action of biological enzymes in lily scales. Browning reduces the quality of commercial lilies; if they are seed lilies, the germination rate of browned bulbs is low, causing seed rot. This year lilies matured early, and harvesting is expected around early July, so attention should be paid to preventing browning early. During harvesting, attention should be paid to shading and covering. Under strong direct sunlight, lilies dug from the soil are often prone to
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Effective Methods to Prevent Browning After Lily Harvest
During the harvesting and storage of lilies, prolonged exposure to sunlight causes the lily scales to change color from white to brown, a condition known as browning. Browning is an oxidation reaction catalyzed by biological enzymes in the lily scales. Browning reduces the quality of commercial lilies; in the case of lily seed bulbs, browned bulbs have a low germination rate and are prone to rotting. This year lilies matured early, and harvesting is expected around early July, so attention should be paid to preventing browning early. During harvesting, care should be taken to provide shade coverage. Under strong direct sunlight
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