Effect of Packaging and Cold Storage on the Quality of Sweet Basil Herb

Abstract

Storage and packaging are among factors affecting the quality properties of fresh herbs. Sweet basil (Ocimum basilicum L.) is an important herb used for fresh and dry consumption and as a source of volatile oil. The aim of this study was to evaluate fresh sweet basil herb in response to packaging and cold storage treatments. Experiments were carried out at Sabahia Horticulture Research Station, Alexandria Governorate, Egypt. Samples (100g) were packed at seven different packages; unpacked (control), 3 punnets polyethylene (PE); Non-perforated polyethylene packaging (NPPEP), Lowperforated polyethylene packaging (LPPEP) and Medium-perforated polyethylene packaging (MPPEP), and 3 punnets polypropylene (PP); Non-perforated polypropylene packaging (NPPPP), Lowperforated polypropylene packaging (LPPPP) and Medium-perforated polypropylene packaging (MPPPP). The fresh sweet basil herb was stored at 7C during storage periods; 0, 5, 10 and 15 days in the two seasons. Lost weight, decay, dry matter, chlorophyll content, volatile oil and its main constituents were investigated. Results showed that lost weight and decay, increased with increasing the storage period. Dry matter, chlorophyll and volatile oil decreased with increasing storage period. Active components increased at end of storage period. Storage packages (PE and PP) showed significant differences in lost weight, decay, dry matter, chlorophyll, volatile oil and active compounds during storage. It may be concluded that PP packages were better than PE packages in keeping fresh basil especially NPPPP and, LPPPP compared to other packages and control.