Modified storage conditions for better shelf life of coriander (Coriandrum sativum L.)

Abstract

Green leafy vegetables have a higher rate of respiration, transpiration and undergo deplorable physiologicalchanges after a day of harvest or so. The shelf life is found to be poor even under refrigerated storage. Shelf life of fresh greenleafy vegetables may be enhanced by an atmosphere low in O2 and high in CO2 i.e., by means of modified atmospherepackaging that slows respiration rate and other biochemical changes associated therein. Therefore, an investigation wascarried out to study the influence of Modified atmoshere packaging (MAP) with a suitable packaging material on the storagelife of coriander. Fresh and uniformly matured coriander leaves were pretreated with 100 ppm chlorine dioxide (ClO2) andpacked in three different packaging materials i.e., low density polyethylene (LDPE), high density polyethylene (HDPE)and polypropylene (PP) containing three different ratios of MAP gases i.e., 3 % O2 + 5 % CO2, 4 % O2 + 5 % CO2, 5 %O2+ 5 % CO2 and stored at 7 ± 1 °C with 80 ± 5 % RH for 7 days. Among the different blends of gases, 3 % O2+ 5 % CO2inLDPE bags recorded lower rate of respiration. It has also recorded relatively higher retention of moisture, chlorophyllcontent with lesser changes in the overall colour and maximum maintenance of vitamin C content for up to 7 days. Visibledecaying with water-soaked appearance was observed after 7 days of storage. The combination of 3 % O2+ 5 % CO2inLDPE bags presented a better shelf life of 7 days than refrigerated storage alone.