The effects of modified atmosphere packaging and storage temperature on quality and biochemical properties of dill (Anethum graveolens) leaves


SAKALDAŞ M. , ASLIM A. S. , KUZUCU C. , KAYNAŞ K.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.8, ss.21-25, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 8
  • Basım Tarihi: 2010
  • Dergi Adı: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Sayfa Sayıları: ss.21-25

Özet

Fresh herbs have very short storage period after harvest. In this context we determined the effects of different modified atmosphere packaging applications for prolonging the shelf life of dill (Anethum graveolens L. cv. Asder) leaves. For this purpose, the performances of modified atmosphere packaging based on polyvinylchloride (PVC) and low density polyethylene (LDPE) was examined at different storage temperatures (0-1 degrees C and 45 degrees C) with 90-95% RH for 10,20 and 30 days with 1 day shelf life at 18-20 degrees C/50-55% RH, respectively. Some quality parameters, such as weight loss, color, visual quality (graded to scale) and soluble solids content (SSC), besides some biochemical parameters, such as vitamin C, total phenolics and total chlorophyll content, were evaluated on dill bunches. In addition, the atmosphere composition inside the packages was measured daily. Quality and biochemical parameters, such as color, visual quality, weight loss, vitamin C, total chlorophyll content and total phenolic compounds, were affected by modified atmosphere packaging (MAP) and storage temperature. Furthermore, there was a difference between applications, moreover the atmosphere composition inside the packages was found different. Modified atmosphere packaging based on low density polyethylene was fixed as the most successful application on dill leaves and pursued by modified atmosphere packaging based on polyvinylchloride (PVC). Moreover, 0-1 degrees C storage temperature was more effective as keeping the quality of the crop. The effects of MAP based on both PVC and LDPE reduced at 4-5 degrees C storage temperature. As a result, MAP based on LDPE at 0-1 degrees C storage temperature was confirmed as the best method for prolonging the shelf life of dill leaves with keeping the quality.