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This study investigates quality changes in fresh chives stored at 0 and 4C during 21 and 14 days, respectively. The product was packaged in trays and covered with polyvinyl chloride films. Weight loss, surface color, total chlorophyll, carotenoids, reducing sugars and browning potential were evaluated in order to determine shelf life at each temperature. In addition, internal atmosphere composition, total phenolics, radical scavenging activity and ascorbic acid content were measured for samples stored at 0C. Results showed that surface color change and losses of green pigments and reducing sugar content could be delayed for a week by storing fresh chives at 0C. The increase in browning potential was of lower magnitude at 0C than at 4C. High quality levels and marketability of fresh chives could be maintained for 2 weeks at 0C. PRACTICAL APPLICATIONS

The marketing of packaged and refrigerated, value-added culinary herbs is a choice of increasing interest for vegetables processors. However, data on changes in the chemical composition and antioxidative properties of fresh herbs during storage are scarce. This study provides information on how quality attributes of fresh chives are affected under different conditions of postharvest handling and storage.

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1745-4557.2009.00281.x

Affiliations: Curso Bioquímica y FitoquímicaFacultad de Ciencias Agrarias y Forestales UNLP60 y 119 S/N°, La Plata (1900)Buenos Aires, Argentina

Publication date: December 1, 2009

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