The effect of partial dehydration on the quality and composition of plain-leaf, curly-leaf and turnip-rooted parsley during storage
by Athanasios I. Antonopoulos; Christina Kannavou; Ioannis C. Karapanos; Spyridon A. Petropoulos; Harold C. Passam
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 4, No. 2/3/4, 2014

Abstract: Quality characteristics of partially dehydrated parsley were examined. Although the leaves of plain-leaf, curly-leaf and turnip-rooted parsley stored at 2 or 7°C for 40 days lost up to 80% fresh weight (FW), chlorophyll degradation was observed only in leaves stored at 7°C. At 2°C, leaf chlorophyll content on a FW basis mostly increased due to water loss. The essential oil content of the leaves also increased on a FW basis during storage, without changes in the major oil constituents, except for a reduction in myristicin (and to a lesser extent β-phellandrene) in plain-leaf parsley and an increase in 1,3,8-π-menthatriene in curly-leaf and turnip-rooted parsley. Overall, there was little effect of vinyl film packaging on the parameters studied. It is suggested that partial dehydration may be a useful alternative means of utilising fresh parsley since it retains its oil constituents and is more aromatic than dried parsley.

Online publication date: Sat, 18-Apr-2015

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