The effect of modified atmosphere on the storage life of fresh culinary herbs

Issue Date

1-1996

Abstract

The keeping quality of three popular culinary herbs - Vietnamese basil (Ocimum adscendens Willd.), lemongrass (Cymbopogon citratus (DC) Stapf.) and pandan (Pandanus odoratissimus L.f.) - as influenced by modified atmosphere (MA) storage and temperature during storage was investigated.

The limit of saleability (VQR of 5) of the three culinary herbs kept at 10, 23 and 32 C in open condition was attained after 3 to 4 days of storage. Placing the herbs in polyethylene bag (PEB) or immersing the cut stems or leaves in water resulted in a two-fold extension of shelf-life compared to the control. Moisture loss of these herbs was also markedly reduced by storing them in PEB or in water. Storage at low temperature (10 C) slightly increased the storage life of the herbs. The expression of symptoms typical of chilling injury was observed at this temperature in Vietnamese basil leaves but was minimized when the leaves were placed in PEB.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

79

Issue

1 & 2

Page

59-64

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

graphs ; tables ; references

Language

English

En – AGROVOC descriptors

culinary herbs; basil; Ocimum basilicum; lemon grass; Cymbopogon citratus; Pandanus; controlled atmosphere storage; storage temperature; food storage; keeping quality; food quality; storage conditions; savory; weight losses

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