Shelf life of the green herb ‘shado beni’ (Eryngium foetidum L.) stored under refrigerated conditions

Abstract

Abstract The postharvest behaviour of the food flavouring herb ‘shado beni’ (Eryngium foetidum L.) also known as ‘bhandhanya’ during storage at 3, 10, 17 and 28 °C (ambient), with and without unsealed packaging was investigated. Unpackaged shado beni rapidly transpired and wilted with a concomitant decrease in freshness and loss of odour. Weight loss of such herbs ranged from 85% under ambient conditions to 49% at 3 °C after eight days of storage and this was accompanied by a rapid decline in chlorophyll and an unacceptable colour change from green to grey-brown within four days of storage, regardless of the temperature. Packaging drastically reduced losses of dry weight to less than 6% under refrigerated conditions and after 24 days in storage, while moisture content changes were negligible. The chlorophyll content of packaged herb was best maintained at the lower storage temperatures of 3 and 10 °C. Yellowing of the packaged herb, as determined by the Hunter ‘b’ colour value was affected by the storage temperature, and at 3 °C this deleterious change was arrested. A browning of the leaf edges was observed on the packaged herb stored at 3 °C after eight days in storage, a possible symptom of chilling injury. Storage at 10 °C with packaging was effective in extending the shelf life of the herb to two weeks, compared to four days under the traditional (ambient) marketing system.