Folia Horticulturae

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Effect of conditions and time of storage on technological quality changes of parsley leaves

Zofia Lisiewska, Waldemar Kmiecik, Anna Budnik

Department of Raw Materials and Fruit and Vegetable Processing
Faculty of Food Technology, Agricultural University
Podłużna 3, 30-239 Kraków, Poland

The effect of storage of parsley leaves of the Hamburg type (Petroselinum hortense Hoffm.) cv Berlińska and the leafy type (Petroselinum hortense Hoffm. macrocarpum Mark.) cv Paramount, grown for technological processing as a dried product was analysed. The following storage conditions were taken into consideration: a non-cooled stored at 18-20°C and relative humidity of 85-90% and a cold store at 0-2°C and relative humidity of 95-97%. The evaluation was conducted up to the point when about 50% of the stored material was no longer suitable for technological processing, that is after 1, 3, and 6 days for parsley in the non-cooled store and after 1, 3, 6, 9, 12, and 15 days for that in the cold store. Parsley leaves of the two types may be stored for over 3 days in the non-cooled store and over 12 days in the cold store. After 6-days storage at the higher temperature leaves of the Hamburg parsley preserved 52% of sugars and 62% of chlorophylls while the titratable acidity increased by 11% and active acidity by 7%. For leafy parsley the corresponding values were 34%, 55%, 103%, and 6%. After 15 days in the cold store conditions the leaves of the Hamburg type parsley preserved 54% of sugars and 81% of chlorophylls, titratable acidity by 80%, and active acidity by 7%. For the leafy type of parsley analogical values were 41%, 76%, 143%, and 9%.

Lisiewska Z., Kmiecik W., Budnik A., 1997. Effect of conditions and time of storage on technological quality changes of parsley leaves. Folia Horticulturae 9/2: 21-29.