บทคัดย่องานวิจัย

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Coping with postharvest physiology of fresh culinary herbs.

Aharoni, N.; Dvir, O.; Chalupowicz, D.; Aharon, Z.;

Acta Horticulturae Year: 1993 Issue: No. 344 Pages: 69-78 Ref: 23 ref.

1993

บทคัดย่อ

Coping with postharvest physiology of fresh culinary herbs.

In an effort to reduce water loss and delay senescence after harvesting, herbs were stored in perforated and non-perforated polyethylene film at varying temperatures (0.5-12.0 deg C) and treated with GA3 (12.5-50.0 micro l/litre). Storage at 0.5 deg was the best temperature for reducing water loss and also had a beneficial effect on the herbs susceptible to yellowing. Perforated film packaging reduced water loss and prevented visible wilting but sealed, non-perforated film (modified atmosphere) was superior for delaying senescence. Fluctuating temperatures can result in anaerobic respiration in sealed packaging; this can be eliminated if microperforated film (MP) is used. Spraying the plants once with GA3 prior to harvest delayed senescence. Optimal storage results were achieved when herbs were sprayed with GA3 and stored in MP packaging.