Revista Chapingo Serie Horticultura
Universidad Autónoma Chapingo
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Vol.20, núm.2 - 2014

Basil ‘Nufar’ (Ocimum basilicum L.) post-harvest quality under refrigeration
Calidad poscosecha de albahaca ‘Nufar’ (Ocimum basilicum L.) en condiciones de refrigeración

Eduardo López-Blancas; Ma. Teresa Martínez-Damián; Ma. Teresa Colinas-León; Juan Martínez-Solís; Juan Enrique Rodríguez-Pérez

Recibido: 31-08-2013

Aceptado: 11-08-2014

Fecha de publicación en línea: 2014-08-15 /pág.187-200


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  • descriptionAbstract

    The aim of this study was to evaluate the refrigeration effect on postharvest quality of basil ‘Nufar’. Basil previously packaged in plastic film, was stored at 5, 10 and 20 °C, for 18 days. The variables color (L, C, °h), total soluble solids, titratable acidity, weight loss, respiration rate, ethylene production, total chlorophyll, total carotenoids and vitamin C were evaluated, every two days, during the storage period. Visual appearance, turgor, rottenness and aroma of basil were evaluated using a hedonic scale. Refrigeration treatments retained the color until 12 days of storage (DOS). Sugar content decreased at 14 and 10 DOS, respectively, at 5 and 10 °C. Titratable acidity and weight loss were low and respiratory rate increased, ethylene production was low until 12 DOS at 5 °C; moreover it preserved the highest content of chlorophyll and carotenoids, although vitamin C was retained only until 4 DOS. Visual appearance and turgor were very good until 10 and 12 DOS, respectively; rottenness was greater than 10 % after 10 DOS, under refrigeration. The aroma was perceptible until 14 DOS. Storage at 5 and 10 °C, extended the postharvest quality of basil ‘Nufar’ during 10 and 14 DOS respectively, while at 20 °C, basil lasted only 4 DOS.

    Keyworks: Storage, physicochemical, physiological and biochemical evaluations, hedonic scale, nutrition.

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  • starCite article

    López-Blancas, E., Martínez-Damián, M. T.,  Colinas-León, M. T.,  Martínez-Solís, J., &  Rodríguez-Pérez, J. E. (2014).  Basil ‘Nufar’ (Ocimum basilicum L.) post-harvest quality under refrigeration. , 20(2), 187-200.

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