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Origanum Syriacum
Journal of Applied Sciences Research, 6(1): 6-12, 2010 © 2010, INSInet Publication Effect of Different Package Film on the Quality of Fresh Origanum Syriacum, L. Herb Rashed, Nahed M.M. and S.I. Younis Department Medicinal and Aromatic Plants, Horticulture Research Institute, Agriculture Research Center Cairo, Egypt Abstract: Increased use of fresh herbs for culinary and other purposes has increased the demand for high quality. This work was initiated to determine the effect of three packaging film PVC 1 (polyvinyl chloride shrink) PVC 2 (polyvinyl chloride stretch) and PP (polypropylene) comparing with unpackaged (control) after different storage periods(one, two, three and four weeks) on the keeping quality of fresh Origanum syriacum ,L. herb during storage at 0 o C and 98% relative humidity. This investigation was carried out during the two seasons of 2008 and 2009, at the post harvest lab in the H orticulture Dept., Fac. Agric., Kafr El-Sheikh Univ. The herb was grown at the Experimental Farm Station of Agriculture Research Center, at Sakha, Kafr El-Sheikh Governorate, Egypt. W eight loss%, dry matter %, decay %, respiration rate, chlorophyll (a) and (b), oil % and oil constitutes were determined. The results showed that all packaged type keep the visual quality to 4 weeks. The unpackaged (control) treatment could be stored for one week only which recorded the highest significant weight loss and decay % in the two seasons. packed oregano in polypropylene(pp) was recorded the lowest total weight loss and decay % in the two seasons. The highest significant dry matter %, chlorophyll (a) and (b), oil % and oil constitutes were recorded for pp and PVC 1 film, so they may be considered the most suitable packaging material to keep the quality of oregano herb untile four weeks. Key word: Origanum syriacum,L., package film, quality, storage, keeping quality. green tissues apply to the handling of fresh herbs. Despite the diverse botanical origin of the fresh herbs, the optimum post harvest temperature for fresh thyme, oregano, rosemary, mints, sage, parsley, cilantro, savory, dill, majoram and tarragon is 32 o F (0 -o C). Under controlled conditions, a shelf life of 3 to 4 weeks can be achieved at this temperature [5 ]. Packages are convenient units for marketing and distribution of horticultural products, and they have many special requirements packages must protect the contents against damage during distribution and must maintain their shape, often for long periods at a relative humidity near saturation and sometimes after water drenching [6 ]. The most suitable packaging material for extending shelf life of clearly stalks were p o lyo le fin (c o -e xtrud e d ) p o lye thyle ne a n d polypropylene) with an antifogging additive (AF) [7 ]. Although the consumption of fresh- cut oregano has increased in the past decade, little information exists on its post harvest handling conditions ,so the objectives of this experiment were to study the influence of package materials on the quality of fresh Origanum syriacum ,L. herbs during the different storage periods at 0 o C and 98% relative humidity. INTRODUCTION Oregano (Origanium syriacum ,L.) a number family lamiaceae, is a perennial aromatic plant native to dry calcareous soils of Europe, South West Asia, and the eastern Mediterranean [1 ]. Origanum ecotypes (b io typ e s) are w id e ly u s e d in a g ric ultura l, pharmaceutical and cosmetic industries [2 ]. In addition, they have been used in folkloric medicine treat several illnesses as spasmodic, antimicrobial, digestive, expectorant and aromatic for the whooping and convulsive coughs [3 ] . Over the past decades, herbs and medicinal plants gained in global importance. Their has been a significant increase in the consumption of oregano for both fresh and processed market [4 ]. The storage of minimally processed oregano has been studied, but it is not very widespread in Egypt. For this reason, packing whole oregano in different plastic films provides convenience for Egypt consumers and benefits for producers. Consumers identify safety and guarantee with packaged vegetables, while producers deliver longer shelf life and better hygiene during merchandising. All the post harvest principles that apply to leafy Corresponding Author: Nahed Mostafa Mohamed Rashed, Department Medicinal and Aromatic Plants, Horticulture Research Institute, Agriculture Research Center Cairo, Egypt E-mail: rashed_nahed @yahoo.com 6 J. Appl. Sci. Res., 6(1): 6-12, 2010 M ATERIALS AND M ETHODS A.2.Dry matter % = This investigation was consummated during the two successive seasons of 2008 and 2009, at the lab in the Horticulture Dept., Fac. Agric. Kafr El-Sheikh University, Egypt. Seedling of oregano (Origanum syriacum ,L.) were transplanted at the Experimental Farm Station of Agriculture Research Center, at Sakha , Kafr El-Sheikh Governorate, Egypt, on 30 th March in rows 60 cm a part at distance of 40 cm between plants and harvested at 15 th July in the two seasons. Plant samples were cut at 5 cm above soil surface without bruising or injuring the leaves and stems at 6 A.M . The fresh herb was then quickly washed in 1 mg/L sodium hypochlorite for 1 min and centrifuged to remove excess water. Then placed in cold ice boxes to precooling. The precooling was completed when spear temperature reached approximately 4 ± 2 o C. The fresh oregano herb were stored well. Samples (about 100 g) were packed at four different packaging cases at 36 x 20 cm. A.3.Decay % = B.Chemical Changes: B.1.Respiration rate mg CO 2 /kg/h: was determined according to [8 ]. B.2. Chlorophyll (a) and (b) mg/g F.W : where determined by using the method describe by [9 ]. B.3.Volatile oil: Oil percentage of the fresh herb was conducted according to British Pharmacopoeia [1 0 ] GC/Mass analysis of volatile oil of each treatment after 4 weeks (the end of storage) as comparing with the control after one week was performed with specification of the apparatus used according to [1 1 ]. C.Statistical Analysis: The statistical analysis was carried out according to [1 2 ], L.S.D values at 5% level were obtained when calculated F values were significant at 5% level and mean values of the treatments were compared by D uncan's Multiple Range Test according to [1 3 ] Package Treatments: The package treatments included the following: 1.Unpacked (control). 2.Polyvinyl chloride shrink (PVC 1 ). 3.Polyvinyl chloride stretch (PVC 2 ). 4.Polypropylene (pp). RESULTS AND DISCUSSION For all recorded data, unpackaged (control) treatment lost the visual quality after one week which unsuitable for marketing while other package treatments keeping quality to four weeks. The complete randomized design was used in the experiments (4 treatments) after all storage periods with three replicates. Every replicate contained 10 samples. Analysis of Packaging M aterials: Two different films were used in this investigation polyvinyl chloride PVC (Shrink and Stretch)and Polypropylene pp. Table (a) shows the technical characteristics of packaging materials. The bags were tied with rubber bands, placed in plastic baskets and stored in darkness at 0 o C and 98% RH. Using a climatic chamber, unpacked oregano were stored at a similar condition which used as control. At harvest time (zero day) and after each storage periods 1, 2, 3 and 4 weeks. A sample of each treatment (30 package) were taken to estimate all physiological and chemical changes under this investigation. A.Physiological changes: A.1.W eight loss % : W eight loss is a physiological event in fresh herbs that can be limited by controlling storage temperature and humidity, but also by using appropriate packaging. In this work, the presented data in Table (1) showed that unpackaged (control) recorded the highest significant weight loss % was higher than 40% which the visual value of this plants become unsuitable after one week in the two seasons. W eight loss % in all package (PVC 1 , PVC 2 and PP) oregano herb was lower than 5%, varying negligibly between package during storage periods in the two seasons. The reduced total weight loss of herb in package film minimized package condensation and keeping quality beyond 4 weeks. This result may be due to the better balance between CO 2 and O 2 concentrations inside the packaged which was achieved by faster cooling rate and precooling improved the keeping quality of all the other yellowing susceptible herbs [1 4 ]. These results are in accordance with those of (15,16 and17). Data Recorded: A.Physiological Changes: A.1.W eight loss % = X100 7 J. Appl. Sci. Res., 6(1): 6-12, 2010 A.2.Dry M atter % : Data presented in Table (2) illustr a te d th at o reg an o h e rb sto red in pp (polypropylene) scored highest dry matter %, close to the unpacked (control) after one week and no significantly differences with PVC 1 (polyvinyl chloride shrink) in most cases in the both seasons . Dry matter % decreased during storage in all package type in the two seasons as may be due to excess in weight loss % by long storage periods [1 6 ] and [1 8 ] on onion who found that polyethylene lining proved to be significantly superior that FP lining for gave higher content of dry mater [1 9 ]. A.3. Decay % : From data in Table (3) noticed that unpackaged scored the highest significant decay % over than the other package which is undesirable to consumers after one week while the other package did not show any deterioration until two weeks of storage and after that the decay % was negligible which non significant differences between the different disappeared packages in the two seasons. These results may be due to a temperature in the most important factor affecting the longevity of harvested herbs [2 0 ] and film wrapping will reduce chilling injury and maintain internal quality even under optimum storage conditions [2 1 ] and [2 2 ]. Table (a): Principal technical characteristics of packaging film (data reported in Kahaa Food D evelopm ent Center and som e packaging com pany in Egypt ). Properties M easurem ents unit PP value PV C value ---------------------------------------------------Shrink Stretch Thickness µm 50 18 12 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------W eight per m eter square g/m 2 10.31 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------o H eat sealing tem perature. C 130 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Im pact strength N /cm 2 11980 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Percent elongation % 87 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Printability Poor ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------W ater vapor g/m 2 d 1.40 1.65 1.65 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------O xygen perm eability CC/m 2 d 958 1.2 1.2 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Carbon dioxide perm eability CC/m 2 d 2216 10 10 Effect of packaging types on the weight loss (% ) of fresh O riganum syriacum ,L. herb after different storage periods at 0 o C in the two seasons of 2008 and 2009. Storage period at 0 o C W eight loss % ------------------------------------------------------------------------------------------------------------------------------------------------------1 st season 2008 2 n d season 2009 --------------------------------------------------------------------------------------------------------------------------------------------Package treatm ent O ne week Two week Three week Four week O ne week Two week Three week Four week Control 42.29 a 37.91 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 1 2.24 b 3.37 a 3.88 b 4.61 b 1.58 b 2.24 a 2.19 ab 3.29 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 2 2.08 b 2.84 a 4.67 a 5.24 a 0.79 b 1.34 b 2.51 a 3.80 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PP 1.67 b 3.34 a 3.97 b 4.51 b 1.23 b 1.13 c 2.09 b 3.45 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------L.S.D.at 5% 1.10 0.97 0.37 0.45 0.54 0.02 0.36 0.45 Table 1: Effect of packaging types on the dry m atter (% ) of fresh O riganum syriacum, L. herb after different storage periods at 0 o C in the two seasons of 2008 and 2009. Storage period at 0 o C D ry m atter % -----------------------------------------------------------------------------------------------------------------------------------------------------------1 st season 2008 2 n d season 2009 ----------------------------------------------------------------------------------------------------------------------------------------------------Package treatm ent zero day O ne week Two week Three week Four week zero day O ne week Two week Three week Four week Control 22.48 38.72 a 28.43 32.82 d ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 1 22.48 30.55 c 22.73 b 20.66 a 20.67 a 28.43 34.35 c 33.88 b 35.22 b 33.15 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Table 2: 8 J. Appl. Sci. Res., 6(1): 6-12, 2010 Table 2: Continue PV C 2 22.48 34.50 b 25.59 a 20.32 a 19.50 b 28.43 36.52 b 32.46 c 35.39 b 32.39 b ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PP 22.48 39.55 a 23.18 b 20.51 a 20.73 a 28.43 38.52 a 35.88 a 36.42 a 33.53 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------L.S.D. at 5% 2.21 0.45 0.36 0.92 0.46 0.70 0.34 0.34 Effect of packaging types on the decay % of fresh O riganum syriacum ,L. herb after different storage periods at 0 o C in the two seasons of 2008 and 2009. Storage period at 0 o C D ecay % ----------------------------------------------------------------------------------------------------------------------------------------------------------1 st season 2008 2 n d season 2009 ----------------------------------------------------------------------------------------------------------------------------------------------Package treatm ent O ne week Two week Three week Four week O ne week Two week Three week Four week Control 8.75 a 5.50 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 1 0.00 b 0.00 0.59 a 0.81 a 0.00 b 0.00 0.62a 1.55 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------0.00 b PV C 2 0.00 0.50 a 0.53 b 0.00 b 0.00 0.82a 1.16 b ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PP 0.00 b 0.00 0.20 b 0.48 b 0.00 b 0.00 0.93a 1.02 b ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------L.S.D. at 5% 0.15 0.12 0.10 0.20 0.37 0.12 Table 3: Effect of packaging types on the respiration rate m g C O 2 /kg/h of fresh O riganum syriacum ,L. herb after different storage periods at 0 o C in the two seasons of 2008 and 2009. Storage period at 0 o C Respiration rate m g CO 2 /kg/h -----------------------------------------------------------------------------------------------------------------------------------------------------------1 st season 2008 2 n d season 2009 ----------------------------------------------------------------------------------------------------------------------------------------------------Package treatm ent zero day O ne w eek Two week Three w eek Four week zero day O ne w eek Two week Three w eek Four week Control 79.84 110.17 a 93.90 85.30 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 1 79.84 83.60 b 79.65 a 98.33 a 133.06 b 93.90 75.57 b 102.97 a 85.81 a 113.87 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 2 79.84 81.93 b 60.00 a 85.07 b 145.34 a 93.90 72.17 b 98.38 b 77.07 b 113.22 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PP 79.84 81.57 b 39.60 b 83.47 b 131.33 b 93.90 63.96 c 84.55 c 74.34 b 109.93b ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------L.S.D. at 5% 9.36 5.52 8.97 6.50 5.03 2.63 7.00 5.91 Table 4: Effect of packaging types on chlorophyll (a) m g/g F.W . of O riganum syriacum ,L. herb after different storage periods at 0 o C in the two seasons of 2008 and 2009. Storage period at 0 o C Chlorophyll (a) m g/g. F.W . -----------------------------------------------------------------------------------------------------------------------------------------------------------1 st season 2008 2 n d season 2009 -----------------------------------------------------------------------------------------------------------------------------------------------------Package treatm ent zero day O ne week Two week Three week Four week zero day O ne week Two week Three week Four week Control 1.85 3.48 a 1.59 2.53 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 1 1.85 2.54 b 2.85 a 3.08a 2.21 b 1.59 2.25b 2.16 b 2.45 b 2.48 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 2 1.85 2.59 b 2.45 b 2.66b 2.06 c 1.59 1.97 c 2.17 b 2.43 b 2.23 b ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PP 1.85 2.59 b 2.93 a 3.09 a 2.44 a 1.59 2.33 b 2.28 a 2.94 a 2.42 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------L.S.D. at 5% 0.06 0.07 0.07 0.02 0.06 0.02 0.07 0.16 Table 5: Effect of packaging types on chlorophyll (b) m g/g F.W . of O riganum syriacum ,L. herb after different storage periods at 0 o C in the two seasons of 2008 and 2009. Storage period at 0 o C Chlorophyll (b) m g/g. F.W . -----------------------------------------------------------------------------------------------------------------------------------------------------------st 1 season 2008 2 n d season 2009 ---------------------------------------------------------------------------------------------------------------------------------------------------Package treatm ent zero day O ne week Two week Three week Four week zero day O ne week Two week Three week Fourweek Control 0.32 1.23 a 0.55 1.66 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 1 0.32 0.75 c 0.87 b 0.90 a 0.76ab 0.55 0.92 b 0.98 b 0.80 a 0.74a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Table 6: 9 J. Appl. Sci. Res., 6(1): 6-12, 2010 Table 6: Continue PV C 2 0.32 0.70 c 0.83 b 0.86 b 0.74 b 0.55 0.97 b 0.91 c 0.76 a 0.67b ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PP 0.32 0.85 b 1.02 a 0.91 a 0.83 a 0.55 1.01 b 1.04 a 0.75 a 0.71 a ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------L.S.D.at 5% 0.06 0.07 0.23 0.07 0.06 0.02 0.07 0.02 Effect of packaging types on oil % of O riganum syriacum ,L. herb after different storage periods at 0 o C in the two seasons of 2008 and 2009. Storage period at 0 o C O il % -----------------------------------------------------------------------------------------------------------------------------------------------------------1 st season 2008 2 n d season 2009 ----------------------------------------------------------------------------------------------------------------------------------------------------Package treatm ent zero day O ne week Two week Three week Four week zero day O ne week Two week Three week Four week Control 0.25 0.09 0.20 0.02 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 1 0.25 0.23 0.21 0.20 0.18 0.20 0.20 0.18 0.18 0.16 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PV C 2 0.25 0.22 0.22 0.20 0.18 0.20 0.18 0.15 0.15 0.16 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PP 0.25 0.24 0.23 0.21 0.17 0.20 0.20 0.19 0.18 0.16 Table 7: Table 8: Effect of packaging types on the oil com ponents of O riganum syriacum ,L. herb. Thym ol Cis-Sabinene hydrate á-terpinen P-cym ene terpinen 4-ol O ther com ponents Control 20.5 17.6 12.7 4.5 3.2 41.5 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PVC 1 24.8 18.2 14.2 5.7 4.5 32.6 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PVC 2 22.7 16.4 13.1 5.8 3.4 38.6 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------PP 25.4 18.5 13.8 5.2 4.7 32.4 delayed effectively when 5% CO 2 in air was applied in a flow-through system [1 4 ] and [2 6 ]. B.Chemical changes: B.1.Respiration rate (mg CO 2 /kg/h): The respiration rate is an important parameter to prolong the visual quality of fresh cut produce, for this reason data in Table (4) showed that unpackaged herb recorded the highest significant respiration rate after one week of storage. (PP) package reduced respiration rate during storage. Moreover, PP film scored the best type of package. This may be attributed to the polypropylene film better for the modified atmosphere (CO 2 and O 2 ) inside the package. Ceramic 8 µm film (CE80) was high in contents of CO 2 and ethylene compared with CE40 wrapping [2 3 ,2 4 an d 2 5 ]. B.3.Oil % : Data in Table (7) showed that the package treatments gave the best oil % compared to unpackaged one after one week of storage and after that the package types had closely effect on oil % approximately between the package types. So, the differences of oil % among the used packaging types were negligible after the different storage periods in the two seasons. The oil% decreased by increasing storage period. Moreover, the package maintenance the oil % after 4 weeks more than unpackaged after one week. This may be due to the effect of the higher respiration rates on product temperature, decomposition of organic matter, transpiration losses, reduction in external quality traits and decline inactive constituents [2 7 ]. B.2.Chlorophyll (a) and (b) mg/g F.W : Color is the most evident parameter by which consumers oregano quality and so data in Tables (5 and 6) reveled that chlorophyll (a) and (b) were as an indicator to herb color. The unpackaged treatment recorded the highest significant chlorophyll (a) and (b) after one week comparing with other package. This may be due to excess water loss % in fresh herb. The polypropylene (PP) package recorded the highest significant chlorophyll (a) and (b) in most cases and the other cases a little variations between PVC 1 and PP film in its range. The superior PP and PVC 1 than the other package delayed the degradation of chlorophyll may be due to the best modified effect of it on CO 2 and O 2 inside package. Chlorophyll degradation of the herbs B.4.Oil constituents: Data in Table (8) show that the highest component percentage was thymol followed decently by cis-sabinene hydrate, á-terpinen, P-cymene and terpinen 4-ol. The polypropylene (PP) package didn't appear largely effect on the percentages of those components. Conclusion: Packaged percooling fresh oregano herb after harvesting immediately and before storage in cold temperature 0 o C and 98% relative humidity decreased the weight loss %, decay % and respiration rate of the 10 J. Appl. Sci. 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