Effect of oxalic acid on quality parameters of holy basil

This research evaluated the effect of oxalic acid (OA) on holy basil to assess the quality parameters such as greenness (-a*), total chlorophylls, wiltness index, chilling injury, weight loss, electrolyte leakage, malondialdehyde (MDA), polyphenol oxidase (PPO) and peroxidase (POD). The herbs were dipped in 1 and 10 mM OA for 5 min and were compared with the untreated herbs (control). The treated holy basil was air-dried and placed in polyethylene plastic bags and then stored at 8±2°C for 8 days.
The holy basil dipped in 1 and 10 mM OA inhibited the development of chilling injury in holy basil treated with an untreated control.
Chilling-induced membrane damage was inhibited by OA treatments as indicated by lower wiltness index, chilling injury, weight loss, electrolyte leakage and malondialdehyde (MDA) concentrations than found in the control herb.
The holy basil dipped in 1 and 10 mM OA effectively maintained the chlorophylls, with a higher total chlorophyll content than the control throughout 8 days in storage.
The polyphenol oxidase (PPO) and peroxidase (POD) activities of the holy basil dipped in 1 and 10 mM OA were lower than those of the control.
The herb dipped in 10 mM OA reduced chilling injury more than the holy basil dipped in 1 mM OA during storage.
OA was proved efficient in maintaining the quality of holy basil during 8 days of low temperature storage.

V Asia Symposium on Quality Management in Postharvest Systems

I. Lichanporn, N. Nanthachai, P. Tangnaurat, P. Akkarakultron

chilling injury, oxalic acid, holy basil

https://doi.org/10.17660/ActaHortic.2022.1336.43