 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Holy Basil Storage Using Low Temperatures and Modified Atmosphere Packaging) ผู้เขียน: ทศพล เนียมทอง,  ดร.สุขเกษม สิทธิพจน์, ผู้ช่วยศาสตราจารย์ , ดร.วาณี ชนเห็นชอบ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractHoly basil (Ocimum sanctum L.) is an herbal produce which rapidly deteriorates after harvesting, thus giving a short shelf life. Different levels of low temperature storage in combination with modified atmosphere packaging were used in this study to extend its shelf life. Holy basil branches of 80 g were packed in 4 different types of bag: a commercial polypropylene film with perforated holes and 3 other various oxygen permeability films, which are very high (PE-3), high (PE-2) and medium (PE-1). All packed sample were stored at 5, 10 and 25?C, then randomly sampled on day 3, 7, 11 for quality checking. The results showed the holy basil stored at 5?C faced with a rapid and severe chilling injury symptom; exhibited by browning spots and water soaking area. At the 25?C storage, basil yellowing and weight loss were very rapid due to high dehydration rate. The optimal temperature for storing holy basil was 10?C. Polypropylene films with holes contribute to faster weight loss and shorter shelf life than the other three packages. Oxygen remained in head space of PE-3, PE-2 and PE-1 bags were found at 18%, 17%, and 11%, respectively while carbon dioxide also were found at 0.7%, 0.8% and 1.8%, respectively. Modified atmosphere packaging at 10?C was found to be able to keep holy basil at a satisfactory quality for 9 days. |
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