Folia Horticulturae

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Effect of storage conditions on the technological value of dill (Anethum graveolens L.)

Waldemar Kmiecik, Zofia Lisiewska, Grażyna Jaworska

Department of Raw Materials and Processing of Fruit and Vegetables
University of Agriculture in Kraków
Podłużna 3, 30-239 Kraków, Poland

The shape of plants and the level of selected physico-chemical indices were compared in dill kept at ambient temperature and in a cold room. The dill stored at ambient temperature was evaluated after two and four days and from the cold room after 2, 4, 6, 8, 10, 12, and 14 days. Chemical analyses included leaves and whole plants with a length of 23-25 cm. After four days of storage at ambient air temperature the content of sugars was reduced by 36-66%, chlorophylls by 48-54%, and volatile oils by 64-68% as depending on the material analysed. Weight losses having been taken into consideration. After 14 days of storage in the cold room the respective losses were 22-45%, 17-30%, and 53-55%. In the two places of storage the titration acidity gradually increased, small changes occurring in the content of dry matter. Dill for drying and freezing and for the fresh market preserves its technological value during two days at ambient air temperature and up to 12-14 days in the cold room.

Kmiecik W., Lisiewska Z., Jaworska G., 2001. Effect of storage conditions on the technological value of dill (Anethum graveolens L.). Folia Horticulturae 13/1: 33-43.