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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.
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.