The Effect of Cold Storage on Some Quality Characteristics of Minimally Processed Parsley (Petroselinum crispum), Dill (Anethum graveolens) and Lovage (Levisticum officinale)

Abstract

Abstract. The aim of the present paper is to evaluate the effect of storage at refrigeration temperature on some quality characteristics of the most important Romanian seasoning herbs, presented as minimally processed products. The herbs, sealed in polyethylene bags, were stored at 4°C for 12 days. The evaluation of quality characteristics: sensory analysis, humidity, chlorophyll and vitamin C was done in the 1st, 5th, 8th and 12th day. Total quality of parsley, dill and lovage assessed by sensory analysis (color, texture and flavor) decreased little after 12 days. The water content of each sample did not statistically differ along the storage period. During storage, total chlorophylls content decreased for all samples as they started yellowing. After 12 days, the decrease of total chlorophylls was of 42% for parsley, 45% for dill and 38% for lovage. The content of vitamin C determined for the three aromatic plants can be estimated as high. During the 12 day of storage, the content of ascorbic acid diminished by 18% for parsley samples, 8% for dill and 3% for lovage. In conclusion, minimally processed parsley, dill and lovage sealed in polyethylene bags and stored at 4°C for 12 days have a shelf life of up to 12 days of storage, with little modifications of quality parameters.  Â