File(s) under permanent embargo
Shelf-life extension of fresh basil, coriander, mint and parsley
conference contribution
posted on 2023-05-23, 14:12 authored by Matthew WilsonMatthew Wilson, Bing Wang, Ky Nha HuynhBasil, 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.
History
Publication title
Acta Horticulturae 1245: Proceedings of the International Forum on Horticultural Product QualityPagination
139-143ISSN
0567-7572Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
International Society for Horticultural SciencePlace of publication
BelgiumEvent title
International Forum on Horticultural Product QualityEvent Venue
Bangkok, ThailandDate of Event (Start Date)
2018-08-22Date of Event (End Date)
2018-08-22Rights statement
CopyrightRepository Status
- Restricted