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

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dc.contributor.authorSakaldas, Mustafa
dc.contributor.authorAslim, Arzu S.
dc.contributor.authorKuzucu, Canan O.
dc.contributor.authorKaynas, Kenan
dc.date.accessioned2025-01-27T20:11:40Z
dc.date.available2025-01-27T20:11:40Z
dc.date.issued2010
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFresh 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.
dc.identifier.endpage25
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue3-4
dc.identifier.scopus2-s2.0-78751609167
dc.identifier.scopusqualityN/A
dc.identifier.startpage21
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20658
dc.identifier.volume8
dc.identifier.wosWOS:000286039800003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWfl Publ
dc.relation.ispartofJournal of Food Agriculture & Environment
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectDill leaves
dc.subjectmodified atmosphere packaging
dc.subjectstorage temperature
dc.subjectquality
dc.subjectbiochemical parameters
dc.titleThe effects of modified atmosphere packaging and storage temperature on quality and biochemical properties of dill (Anethum graveolens) leaves
dc.typeArticle

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