Shelf-life extension of fresh basil, coriander, mint and parsley

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.