บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest retardation of senescence in shado benni (Eryngium foetidum, L.) plants.

Mohammed, M. and Wickham, L. D.

Journal of Food Quality. Volume 18, Number 4, Aug 1995. Pages 325-334.

1995

บทคัดย่อ

Postharvest retardation of senescence in shado benni (Eryngium foetidum, L.) plants.

Leaves of shado benni plants (Eryngium foetidum, L.) are used extensively as a seasoning and herbal medicine. However, the very short shelf-life of 3-4 days of harvested plants is a major drawback to wider use. Plants were harvested with roots intact, dipped in gibberellic acid (GA3) and stored in perforated and nonperforated LDPE bags up to 22 days at 20-22C and 28-30C. Samples were examined for changes in appearance, color, fresh weight and flavor (loss of pungency and off-flavor development). GA3 effectively retarded plant senescence up to 22 days at both temperatures when stored in nonperforated LDPE bags. Despite the external maintenance of marketable quality, flavor life was 17 days since development of off-flavors and reduction in pungency occurred after this period. Thus, the combination of polyethylene packaging, GA3 dip treatment and reduced temperature storage extended the shelf-life of shado benni plants in a fresh, turgid and decay-free condition for in excess of two weeks.