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ISHS Acta Horticulturae 1245: International Forum on Horticultural Product Quality

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

Authors:   M.D. Wilson, B. Wang, N.K. Huynh
Keywords:   packaging, electrolysed water, CO2 shock
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.

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