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

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Wilson, MD ORCID: 0000-0001-9152-2135, Wang, B and Huynh, NK 2019 , 'Shelf-life extension of fresh basil, coriander, mint and parsley', in Proceedings of the International Forum on Horticultural Product Quality , International Society for Horticultural Science, Belgium, pp. 139-143 , doi: 10.17660/ActaHortic.2019.1245.20.

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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 Type: Conference Publication
Authors/Creators:Wilson, MD and Wang, B and Huynh, NK
Keywords: packaging, electrolysed water, CO2 shock
Journal or Publication Title: Proceedings of the International Forum on Horticultural Product Quality
Publisher: International Society for Horticultural Science
ISSN: 0567-7572
DOI / ID Number: 10.17660/ActaHortic.2019.1245.20
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