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Shelf-life extension of fresh basil, coriander, mint and parsley

Citation

Wilson, MD and Wang, B and Huynh, NK, Shelf-life extension of fresh basil, coriander, mint and parsley, Proceedings of the International Forum on Horticultural Product Quality, 22 August 2018, Bangkok, Thailand. In: Acta Horticulturae 1245, pp. 139-143. ISSN 0567-7572 (2019) [Refereed Conference Paper]


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DOI: doi:10.17660/ActaHortic.2019.1245.20

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.

Item Details

Item Type:Refereed Conference Paper
Keywords:packaging, electrolysed water, CO2 shock
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Plant Production and Plant Primary Products
Objective Group:Horticultural Crops
Objective Field:Horticultural Crops not elsewhere classified
UTAS Author:Wilson, MD (Dr Matthew Wilson)
UTAS Author:Wang, B (Dr Bing Wang)
UTAS Author:Huynh, NK (Ms Nha Huynh)
ID Code:134479
Year Published:2019
Deposited By:Agriculture and Food Systems
Deposited On:2019-08-14
Last Modified:2019-08-15
Downloads:6 View Download Statistics

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