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DRYING, PACKAGING, AND STORAGE EFFECTS ON QUALITY OF BASIL, MARJORAM AND WILD MARJORAM.

Author(s) : PAAKKONEN K., MALMSTEN T., HYVONEN L.

Type of article: Article

Summary

SORPTION ISOTHERMS, COLOUR AND SENSORY QUALITIES OF BASIL (OCIMUM BASILICUM L) AND MARJORAM (ORIGANUM MAJORANA L) AND SENSORY QUALITIES OF WILD MARJORAM (ORIGANUM VULGARE L) WERE USED TO DETERMINE THE EFFECTS OF PACKAGING, STORAGE TEMPERATURE AND TIME ON AIR-DRIED AND FREEZE-DRIED HERBS. BOTH ODOUR AND TASTE OF FREEZE-DRIED BASIL AND THE FREEZE-DRIED AND AIR-DRIED MARJORAMS WERE VERY SENSITIVE TO STORAGE CONDITIONS. PROCESSING AND STORAGE CONDITIONS HAD ONLY MODERATE EFFECTS ON FLAVOUR OF WILD MARJORAM. QUALITY OF DRIED BASIL, MARJORAM AND WILD MARJORAM COULD BE MAINTAINED FOR 2 YEARS IN AIR-TIGHT PACKAGES AT ROOM TEMPERATURE.

Details

  • Original title: DRYING, PACKAGING, AND STORAGE EFFECTS ON QUALITY OF BASIL, MARJORAM AND WILD MARJORAM.
  • Record ID : 1991-2326
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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