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. Res., 6(1): 6-12, 2010
herb and increased dry matter %, chlorophyll (a) and
(b), oil % and oil constituent compared with
unpackaged. Moreover unpackaged controls was
unacceptable after one week. T he other package types
provided better results by increasing shelf life until 4
weeks. Oregano's qualitative parameters as weight loss
%, dry matter %, chlorophyll (a) and (b), oil % and oil
constituent observed in polypropylene has values closed
to fresh samples. The reduced total weight loss of
oregano herb in PP, lower than 6% and varying
negligib ly during sto rage minim ized p ackage
condensation and keeping quality to beyond 4 weeks.
11. Robert Adams, 1995. Identification of Essential
Oils by Gas Chromatography– Mass Spectrometry.
Allurd Pub., USA.
12. Snedecor, G.W . and W .G. Cochran, 1980.
Statistical methods 7 th edition. The Iowa State
Univ. Press, Ames, Iowa, U.S.A.
13. Steel, R.C.D. and J.H. Torrie, 1980. Principle and
procedures of statistics 2 n d Ed. McGraw. Hill,
Book Co., Inc., New York, USA. pp: 633.
14. Aharoni, N., A. Reuveni and O. Dvir, 1989.
Modified atmospheres in film packages delay
senescence and decay of green vegetables and
herbs. Acta Hort., 258: 255-262.
15. Al-Kershi, A.A.G., 2003. Post harvest packaging
and temperature controlled storage of spearmint
and sweet Basil herbs destined for medicinal and
aromatic uses. Ph.D. Thesis, Fac. Agric., Alex.
Univ., Egypt.
16. Rashed, Nahed M.M., 2007. Post harvest studies
on the storability of rosemary and thyme plants
.Ph.D. Thesis, Fac. Agric., Kafr El-Sheikh Univ.,
Egypt.
17. Abdel-Kader, H.H., M.H. Kh. El-Hindi, Hekmat.
Massoud and Fatma. K. Badawy, 2009. Effect of
cold storage and different packaging materials
during different storage periods and their
interactions on the quality of fresh rosemary herb.
J. Agric. Sci. Mansoura Univ., 34(8): 9001-9013.
18. Emam, M.S., 1999. Effect of some post-harvest
treatments on the storage and quality of green
onion. Ph.D. Thesis, Fac. Agric., Ain Shams Univ.,
Egypt.
19. Bottcher, H., I. Gunther and L. Kabetilz, 2001a.
Physiological post harvest
response of thyme
(Thymus vulgaris L.). J. Article, 66(4): 172-181.
20. Cantwel, M.I. and M.S. Reid, 2002. Post harvest
handling Systems fresh herbs. In :Kader,
A.A.(Ed.),Post harvest Technology for Horticultural
crops .University of California Press, California,
pp: 327-331.
21. Risse, L.A., 1989. Individual film wrapping of
Florida fresh fruit and vegetables. Acta. Hort., 258:
263-266.
22. W ongsheree,T., S. Ketsa and W .G. van Doorn,
2009. The relationship between chilling injury and
membrane damage in lemon
basil(Ocimum×
citriodourum) leaves. Post harvest Biol and Tech,
51 : 91-96.
23. Kuenwoo, P., K. Homin and K. Chungho, 2000.
M A storage response of fresh lemongrass
depending upon film source and storage
temperature. Korean J. Hort. Sci. & Techno.,
18(1): 18-21 [C.F. Hort. Abst., 70(10): 8980].
24. Vandekinderen, I., F. Devlieghere, B.D. Meulenaer,
K.Veramme, P. Ragaert and J. Van Camp, 2009.
Impact of decontamination agents and a packaging
delay on the respiration rate of fresh-cut produce.
Post harvest Bio and Techno., 49: 277-282.
REFERENCES
1.
Simon, J.E., A.F. Chadwick and L.E. Craker,
1984. Herbs: An indexed bibliography 1971-1980;
the scientific literature on selected herbs, and
aromatic and medicinal plants of the temperate
zone. Archon Books, Hamden, CT.
2. Chun, S.S., A.V. Vattem, Y.T. Lin and K. Shetty,
2005. Phenolic
antioxidants from clonal
oregano(O riganum vulgar)with antim icrobial
activity against Helicobacter Pylori. Process
Biochemistry, 40: 809-816.
3. Novak, J., E. Zambori-Nemeth, H. Horvath, Z.
Seregely and K. Kaffka, 2003. Study of essential
oil components in different Origanum species by
GC and ensory analysis. Acta Alimentaria, 32:
141-150.
4. Tucker, A.O. and M.J. Maciarello, 1987. Plant
identification. Proc. First Nat
Herb Growing
and Market. Conf. July 19-22, 1986, W est
Lafayette, IN, Purdue Univ. Agric. Exp. Sta.
Bull., 518: 126-172.
5. Daryl, J., M. Reid and P. Katz, 1986. Post harvest
handling of fresh culinary herbs .Perishables
Handling, No.58: 1-4.
6. Hussein, A., A. Kamara, M. Attia and M . Bahgat,
1997. Post harvest technology of horticultural
Crops. Short Course. Alexandria. Univ. Fac. Agric.
Alex. Post harvest Center (APHC). Egypt. pp: 7.
7. Rizzo, v and G. M uratore, 2009. Effects of
packaging on shelf life of fresh celery. Journal of
Food Engineering, 90: 124-28.
8. Bower, J.H., J.J. Jobling, B.D. Patterson and D.J.
Ryan, 1998. A method for measuring the
respiration rate and respiratory quotient of detached
plant tissues. Post harvest. Biol. and Techno., 13:
263-270.
9. Moran, R., 1982. Formula determination of
chlorophyllous pigment extracted with N.N
dimethyl formamide. Plant Physiol., 69: 1376-1381.
10. British Pharmacopoeia, 1963. Determination of
Volatile Oil in Drugs. The Pharmaceutical Press,
London.
11
J. Appl. Sci. Res., 6(1): 6-12, 2010
25. Del Nobil, M .A., A.Cante, M .Cannarsi and M .
Sinigaglia, 2009. Use of biodegradable films for
prolonging the shelf life of minimally processed
lettuce. J. Food Engine., 85: 317-325.
26. Hagen, S.F., G.I. A., Borge, K.A., Solhaug and G.
B. Bengtsson, 2009. Effect of cold storage and
harvest date on bioactive compounds in curly kale
(Brassica oleracea L. var. acephala). Post harvest
Bio and Techno., 51: 36-42.
27 Bottcher, H., I. Gunther and R. Franke, 2001b.
Comparative studies in the post harvest responses
of different medicinal and culinary herbs. J.
Article; Conference-Paper, 6(3): 129-137.
12