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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, KN
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:	https://doi.org/10.17660/ActaHortic.2019.1245.20
Copyright Information:	Copyright
Related URLs:	Google Scholar: Wilson, MD UTAS Profile: Wilson, MD
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