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

M.D. Wilson, B. Wang, N.K. Huynh
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.
Wilson, M.D., Wang, B. and Huynh, N.K. (2019). Shelf-life extension of fresh basil, coriander, mint and parsley. Acta Hortic. 1245, 139-144
DOI: 10.17660/ActaHortic.2019.1245.20
packaging, electrolysed water, CO2 shock

Acta Horticulturae