ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Storage and appropriate packaging for herbs

Danai Boonyakiat and Thongmai Phatchaiyo

Proceedings of the Royal Project Foundation Annual Research Report 2001, 30-31 October 2001, Royal Project Foundation, Chiang Mai. (2002). p. 468-480. 659 p.

2002

บทคัดย่อ

Lemon thyme, oregano, marjoram, lemon balm, sweet basil and rosemary were stored in plastic basket, plastic basket with paper liner, plastic basket with polyethylene liner and perforated polyethylene bag. These herbs were kept at 0, 5 and 10 ⁰C. The results showed that lemon thyme and oregano stored at 5 ⁰C had the longest shelf life. Marjoram, lemon balm sweet basil, and rosemary had similar quality and shell life at both 5 ⁰C and 10 ⁰C degree celcius. At 0 ⁰C the color of these herbs was dark green. Weight loss of all herbs stored at 0 ⁰C was higher than the ones stored at 5 ⁰C and 10 ⁰C. herbs stored in plastic basket with polyethylene liner and perforated polyethylene bag showed better appearance than the others. Lemon thyme, lemon balm and sweet basil that were trimmed were packed in several kinds of packaging. These herbs were stored at 0,5 and 10 ⁰C. It was found that the appropiate temperature was 5⁰C for these herbs. Herbs that were packed in polyethylene bag with nitrogen or without nitrogen had longer storage life than herbs not packed in polyethylene bags.