Abstract BACKGROUND Lilium lancifolium bulbs are edible–medicinal resources rich in polysaccharides, proteins, polyphenols, and saponins, but fresh bulbs are prone to browning, nutrient loss, and microbial contamination. Blanching combined with drying is a key postharvest strategy for maintaining quality. This study evaluated steam and hot‐water blanching followed by hot‐air drying to determine their effects on color, polyphenols, antioxidant activity, and cytotoxicity. RESULTS Blanching markedly reduced browning, with steam for 15 min and hot water for 2 min showing the best color protection. Treatments enhanced polyphenol retention, reducing losses of regaloside A and promoting accumulation of regaloside E. Antioxidant capacity was highest after 6 min of hot‐water blanching, while 10 min of steam blanching produced the strongest antiproliferative effect with good selectivity (selectivity index = 5.08). Multi‐criteria decision analysis identified hot‐water blanching for 6 min (B6‐D) as optimal and steam blanching for 10 min (S10‐D) as secondary. CONCLUSION Blanching–drying synergy effectively improved color stability, preserved key phenolics, and enhanced bioactivity in L. lancifolium bulbs. Hot‐water blanching for 6 min followed by drying is recommended as the optimal method, providing a scientific basis for high‐quality processing and functional product development. © 2026 Society of Chemical Industry.
Quan et al. (Sun,) studied this question.