Abstract

The effect of pretreatment, drying and storage methods on maintaining the quality of Radix et Rhizoma Salviae mitiorrhzae postharvest was studied. The experiments used organic acids as acid citric and sodium bisulfate solution to evaluate the pretreatment of Radix et Rhizoma Salviae mitiorrhzae. Rhizome and roots of Salvia miltiorrhiza Bunge were pretreated and dried by convection drier and heat pump drier and were preserved by low pressure. The results showed that dipping acid citric solution pH 2.5-3 for 30 minutes restricted the developing of total microorganisms. Using heat pump drier were good sensory quality and retaining tanshinone IIA, salvianolic acid content in Radix et Rhizoma Salviae mitiorrhzae. The method of preserving Radix et Rhizoma Salviae mitiorrhzae by the low pressure 200 mmHg, and 400 mmHg after 9 months at ambient temperature (25-30 ^oC), humidity (80-85%) maintained better quality than the control. Beside, the moisture’s medicine, tanshinone IIA, salvianolic acid content, and total microorganisms in the experiment samples changed slowly during the storage period.

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