Development of holy basil storage using low temperatures and modified atmosphere packaging | เธเธฒเธฃเธเธฑเธเธเธฒเธเธฒเธฃเนเธเนเธเธฃเธฑเธเธฉเธฒเธเธฐเนเธเธฃเธฒเนเธเธขเนเธเนเธญเธธเธเธซเธ เธนเธกเธดเธเนเธณเธฃเนเธงเธกเธเธฑเธเธเธฒเธฃเธเธฃเธฃเธเธธเนเธเธเธเธฃเธฑเธเธชเธ เธฒเธเธเธฃเธฃเธขเธฒเธเธฒเธจ
2007
Tosapol Niamthong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Packaging Technology) E-mail:[email protected] | Sukasem Sittipod(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Packaging Technology) | Vanee chonhenchob(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Packaging Technology)
Holy basil (Ocimum sanctum L.) is an herbal produce which rapidly deteriorates after harvesting, thus giving a short shelf life. Different levels of low temperature storage in combination with modified atmosphere packaging were used to extend its shelf life. Holy basil branches of 80 g were packed in 4 different types of bag: a commercial polypropylene film with perforated holes and 3 other various oxygen permeability films, which are very high (IQ11), high (I5-2) and medium (I9-1). All packed sample were stored at 5, 10 and 25 deg C, then sampled on day 3, 7, 11 for quality checking. The results showed that the Holy basil stored at 5 deg C faced a rapid and severe chilling injury symptom,exhibited by browning spots and water soaking area. For the 25 degC storage basil, there was a dehydration that led to yellowing and rapid weight loss. The optimal temperature for storing Holy basil is 10 deg C. Polypropylene films with holes contribute to faster weight loss and shorter shelf life than the other three packages. Oxygen remains in head space of IQ11, I5-2 and I9-1 bags were found 18 percent, 17 percent, and 11 percent,respectively while carbon dioxide also were found at 0.7 percent, 0.8 percent and 1.8 percent, respectively. Modified atmosphere packaging at 10 deg C was able to keep Holy basil at a satisfactory quality for 9 days.
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