Abstract
The effects of combinations of modified atmosphere packaging (MAP) with salicylic acid (SA) treatment on storage and shelf life quality of dill (Anethum graveolens L. cv. Asder) leaves were investigated. After harvest, dill leaves were dipped into an aqueous solution containing different concentrations of salicylic acid (1, 2 and 4 mM) for 2 minutes. The control group was immersed in distilled water only for 2 minutes. Treated samples were dried with blotting paper and placed in modified atmosphere package and stored at 0 ºC and 90±5% relative humidity (RH) conditions for 25 days. After cold storage, dill leaves were kept at 10 ºC and 55-60% RH for 2 days to simulate commercial practice (shelf life), and analyzed for same quality parameters performed during cold storage. Weight loss, color, respiration rate, gas composition in package, soluble solids content (SSC) and ascorbic acid content were determined initially and at 5 dayintervals. The dill bunches were also evaluated for visual quality during storage period. According to the results, SA treatment allowed dill leaves to stay green longer than those of control group. 1 mM concentration of SA was the best treatment for prolonging the storage life of dill leaves with keeping the quality.
Highlights
Dill (Anethum graveolens L.), a member of celery family Apiaceae, is the only species of the genus Anethum
Weight loss of dills can lead to discolorat3i.o2.nSolubleFsoiligdsucroneten1t - Effect of salicylic acid (SA) on weight loss of dill leaves which reduces both market value and consumer stored at cold storage (A) and shelf life (B)
solids content (SSC) of dills stored at cold condition were less than those of shelf life condition
Summary
Dill (Anethum graveolens L.), a member of celery family Apiaceae, is the only species of the genus Anethum. Dill is a valuable aromatic herb and has been used for enhancing flavor of some foods such as pickle, soups and salads (Sakaldaş et al 2010). In Europe and central Asia, people use fresh and dried leaves of dill in their food. Dill leaves are best while they are fresh because they lose their flavor rapidly when leaves are dried (Kılıç & Duyar 2016). Leafy vegetables and herbs have a relatively short postharvest life because of the high respiration rate and rapid senescence process. Yellowing is a wellknown senescence symptom of leafy vegetables and they lose their quality rapidly after harvest (Koukounaras et al 2006). Simple strategies for postharvest quality maintenance are required to reduce losses of economic crops (Ali et al 2013)
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