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.
History
Publication title
Acta Horticulturae 1245: Proceedings of the International Forum on Horticultural Product Quality
Pagination
139-143
ISSN
0567-7572
Department/School
Tasmanian Institute of Agriculture (TIA)
Publisher
International Society for Horticultural Science
Place of publication
Belgium
Event title
International Forum on Horticultural Product Quality
Event Venue
Bangkok, Thailand
Date of Event (Start Date)
2018-08-22
Date of Event (End Date)
2018-08-22
Rights statement
Copyright
Repository Status
Restricted
Socio-economic Objectives
Food safety; Horticultural crops not elsewhere classified