Shelf life of the green herb `shado beni' (Eryngium foetidum L.) stored under refrigerated conditions
Clement K. Sankat and Vashti Maharaj
Postharvest Biology and Technology Vol: 7 Issue: 1-2 Pages: 109-118.
1996
บทคัดย่อ
The postharvest behaviour of the food flavouring herb `shado beni' (Eryngium foetidum L.) also known as `bhandhanya' during storage at 3, 10, 17 and 28°C (ambient), with and without unsealed packaging was investigated. Unpackaged shado beni rapidly transpired and wilted with a concomitant decrease in freshness and loss of odour. Weight loss of such herbs ranged from 85% under ambient conditions to 49% at 3°C after eight days of storage and this was accompanied by a rapid decline in chlorophyll and an unacceptable colour change from green to grey-brown within four days of storage, regardless of the temperature. Packaging drastically reduced losses of dry weight to less than 6% under refrigerated conditions and after 24 days in storage, while moisture content changes were negligible. The chlorophyll content of packaged herb was best maintained at the lower storage temperatures of 3 and 10°C. Yellowing of the packaged herb, as determined by the Hunter `b' colour value was affected by the storage temperature, and at 3°C this deleterious change was arrested. A browning of the leaf edges was observed on the packaged herb stored at 3°C after eight days in storage, a possible symptom of chilling injury. Storage at 10°C with packaging was effective in extending the shelf life of the herb to two weeks, compared to four days under the traditional (ambient) marketing system.