Quality and physiological changes of basil after hydrocooling and storage in two temperatures

Abstract

Basil is an aromatic plant, with spice, medicinal and ornamental potential. As the basil leaves are susceptible to rapid dehydration after harvest, heat removal by the pre-cooling technique may be an alternative to increase the shelf life of the product. Thus, the goal of this study was to evaluate qualitative and physiological changes related to post-harvest basil ‘Roxinho’, during storage in packages at room temperature and 5 °C, with or without hydrocooling and with two exposure times to hydrocooling (5 and 10 minutes). Data were analyzed as a split plot design, the plots corresponding to treatments and the sub-plots storage times, in randomized block design, with three replications, each experimental unit was a package containing 25 g of basil branches. The variables cumulative weight loss, relative water content, chlorophyll content and fraction of water-soluble phenols were evaluated. The basil branches stored at 5 °C showed lower weight losses and greater relative water content when compared to storage at room temperature. Treatments with hydrocooling maintained higher chlorophyll contents during storage, slowing tissue senescence. Hydrocooling for 5 minutes followed by storage at 5 °C was efficient in extending basil branches shelf life, keeping quality and physiological aspects of the product to the 4^th day of storage.