Articles
Shelf-life extension of fresh basil, coriander, mint and parsley
Article number
1245_20
Pages
139 – 144
Language
English
Abstract
Basil, coriander, mint and parsley are the four most common herbs grown in Australia.
Fresh herbs have limited shelf-life, thus have been traditionally sold dried or semi-dried.
However, consumers are increasingly demanding fresh herbs for their superior taste and health properties.
The aim of this study was to evaluate innovative postharvest treatments to prolong shelf-life of fresh herb leaves.
Dipping and dry misting leaves with 5-20 ppm electrolysed oxidising water (EOW) increased shelf-life of all four herbs, as indicated by the retention of higher concentrations of total chlorophyll concentrations and carotenoids.
Exposing leaves to 96% CO2 for 1 h benefitted total chlorophyll and carotenoid retention of coriander and parsley, but negatively affected shelf-life of basil.
The implications of these findings for commercial supply chains of fresh herbs are discussed.
Fresh herbs have limited shelf-life, thus have been traditionally sold dried or semi-dried.
However, consumers are increasingly demanding fresh herbs for their superior taste and health properties.
The aim of this study was to evaluate innovative postharvest treatments to prolong shelf-life of fresh herb leaves.
Dipping and dry misting leaves with 5-20 ppm electrolysed oxidising water (EOW) increased shelf-life of all four herbs, as indicated by the retention of higher concentrations of total chlorophyll concentrations and carotenoids.
Exposing leaves to 96% CO2 for 1 h benefitted total chlorophyll and carotenoid retention of coriander and parsley, but negatively affected shelf-life of basil.
The implications of these findings for commercial supply chains of fresh herbs are discussed.
Authors
M.D. Wilson, B. Wang, N.K. Huynh
Keywords
packaging, electrolysed water, CO2 shock
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