Bruno Leonardo Lopes de Carvalho Freitas, Rosa Honorato de Almeida and Josimar Bento Simplício
Coriander is among the most consumed aromatics in brazilian northeast and for Its particular aroma It is used in the composition of regional recipes. Just like other leafy greenery, postharvest improper coriander storage, compromises Its process of commercialization, being nessessary a low cost technology research that intends to increase coriander’s shelf life. In this sense this research had as objective to verify the efficiency of packaging, storage temperature and postharvest sanitation treatment for commercialization purpose. The experiment was conducted in completely randomized experimental design in factorial scheme 4x2x2, with four repetitions, represented by 4 packaging types (PVC film, paper towel, PVC film + paper towel and plastic bag – LDPEB, two storage environments (refrigerated at 10°C and at room temperature of 25°C) and two sanitization treatments (with and without sanitization). The coriander packs of 50g were treated and stored for 10 days according to each environment condition. After storage period, the coriander was rated for Its final fresh mass and Its quality for commercialization, based on the parameters: coloring, darkening, odor and overall quality. It is concluded that refrigerated storage contributed to minimize storage damages in all sensory qualities, specially when associated to the use of the plastic bag. The fresh mass was individually influenced by the type of packaging, sanitization and storage conditions where there was less mass loss under refrigeration conditions and in plastic bag (LDPEB), but as for the dry mass, sanitization was not efficient when coriander was conditioned to room temperature.
Coriandrum sativum L., Postharvest Treatment, Refrigeration, Shelf Time Packaging