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

Author(s) : KMIECIK W., LISIEWSKA Z., JAWORSKA G.

Type of article: Article

Summary

The shape of plants and the level of selected physicochemical indices were compared in dill kept at ambient temperature (16-17 °C and 85-90% relative humidity) and in a cold room (0.1 °C and 95-97% relative humidity). Chlorophyll, sugar content and the integrity of volatile oils were investigated. It was seen that the technological properties of dill for drying and freezing, and for the fresh market, are preserved for 2 days under ambient air temperature, and up to 12-14 days under cold room conditions.

Details

  • Original title: Effect of storage conditions on the technological value of dill (Anethum graveolens L.).
  • Record ID : 2003-1400
  • Languages: English
  • Source: Folia Hortic. - vol. 13 - n. 1
  • Publication date: 2001

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