Fangyuan Dong

People's Government of Tonggong Township, Changshan County, Changshan, 324216, Zhejiang, China
Author    Correspondence author
Biological Evidence, 2026, Vol. 16, No. 5   
Received: 28 Aug., 2026    Accepted: 21 Sep., 2026    Published: 28 Sep., 2026

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

The processing industry of Changshanhuyou (Citrus aurantium 'Changshanhuyou') has developed rapidly. At the same time, the production of juice, preserved fruit, fruit tea, and other processed products generates increasing amounts of by-products, including peel, pomace, seeds, and segment membranes. Improving the comprehensive utilization of these by-products has become an important issue for increasing the quality and economic benefits of the Huyou industry. Based on actual agricultural production and processing practices, this study systematically analyzes the composition characteristics, product utilization pathways, and industrial development conditions of the main by-products from Changshanhuyou processing. Particular attention is given to the potential use of the peel in traditional foods, essential oils, pectin, dietary fiber, and functional components. The study also discusses the reprocessing of pomace, fiber-based utilization, seed utilization, and agricultural recycling. On this basis, and considering the actual capabilities of family farms, farmers’ cooperatives, small and medium-sized processing enterprises, and specialized processing enterprises, a four-level cascading utilization model is proposed: “direct food utilization–food ingredient utilization–functional product development–agricultural reuse of residues.” The development of Changshanhuyou by-products should follow the principles of classified collection, multi-level processing, and division of work among different production entities. Priority should be given to foods and food ingredients with mature technologies and an established market. High-value products can then be developed through cooperation among industry, universities, and research institutions. In this way, a whole-fruit utilization chain can be formed, covering fresh fruit processing, value-added use of by-products, and agricultural reuse of the remaining residues. This study provides a reference for value enhancement and circular development of the Changshanhuyou industry.

Changshanhuyou (Citrus aurantium 'Changshanhuyou'); Fruit peel; Processing by-products; High-value utilization; Case analysis; Bottlenecks and development