Retarding Changes of Postharvest Qualities of Sweet Basil (Ocimum basilicum Linn.) by Vapor-Phase Vinegar

ABSTRACT

Fresh leaves of sweet basil (Ocimum basilicum) were exposed to ambient upland rice vinegar (URV) vapor containing 4% acetic acid (AA) for 0, 2, 4, 6, 8, or 10 min, before packing in polyethylene bags and storing at 12°C. This extended the postharvest storage life of sweet basil by retaining greenness, freshness, and antioxidants. The gas chromatography-mass spectrometry (GC-MS) results showed a number of other volatiles in URV vapor, including ethyl acetate, propane, pentanal, and acetic acid.

KEYWORDS:

• Antioxidant activity
• electrolyte leakage
• lipid peroxidation
• shelf life
• vinegar vapor
• volatile compounds

Funding

The authors gratefully acknowledge funding of this research by King Mongkut’s Institute of Technology Ladkrabang Research Fund (KREF 025604), Thailand.

Additional information

Funding

The authors gratefully acknowledge funding of this research by King Mongkut’s Institute of Technology Ladkrabang Research Fund (KREF 025604), Thailand.