Quality and Shelf Life of Thai Sweet Basil (Ocimum basilicum L.) Shoots Packed in Different Packaging Materials
P. Penchaiya and S. Kanlayanarat.
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
The effects of different packages on quality and shelf life of Thai sweet basil (Ocimum basilicum L.) shoots were investigated. The shoots were packed in seven types of packages and then placed in the supermarket display refrigerated shelf with temperature controlled at 7 ± 1°C. The results showed that clam shell plastic tray prevented weight loss and deterioration in visual quality and aroma better than that of other plastic tray packages (long plastic tray and plastic tray cover with lid). Packing in plastic tray wrapped with PE film lost weight, visual quality and aroma more rapidly than wrapped with PVC film. on the other hand, Thai sweet basil shoots packed in PE and PP bag were the most efficient packages in reducing weight loss, visual quality and aroma deterioration. PP bag was more effective increasing shelf life to 14 days compared to treat with PE bag (10 days). Shelf life in PP or PE represented an increase of at least 2 times the shelf life in other types of packages (2-5 days).