Investigation of the qualitative and appearance characteristics of L. based on colorimetric and browning indices in storage conditions.

The eryngo plant is an herb related to the Apiaceae family with the greatest diversity of species, has a gorgeous taste when eaten as a vegetable, and is traditionally used in folk medicine for its health benefits. The present study was to assess the effects of different drying methods and storage times on the quality and appearance of . The treatments of this study were drying methods (room temperature (25°C) with proper ventilation, oven temperature 55°C, vacuum oven temperature 55°C, and a microwave with a power of 500 W) and storage times (1, 75, and 150 days).