The effect of partial dehydration on the quality and composition of plain-leaf, curly-leaf and turnip-rooted parsley during storage

Abstract

Quality characteristics of partially dehydrated parsley were examined. Although the leaves of plain-leaf, curly-leaf and turnip-rooted parsley stored at 2 or 7°C for 40 days lost up to 80% fresh weight (FW), chlorophyll degradation was observed only in leaves stored at 7°C. At 2°C, leaf chlorophyll content on a FW basis mostly increased due to water loss. The essential oil content of the leaves also increased on a FW basis during storage, without changes in the major oil constituents, except for a reduction in myristicin (and to a lesser extent β-phellandrene) in plain-leaf parsley and an increase in 1,3,8-μ-menthatriene in curly-leaf and turnip-rooted parsley. Overall, there was little effect of vinyl film packaging on the parameters studied. It is suggested that partial dehydration may be a useful alternative means of utilising fresh parsley since it retains its oil constituents and is more aromatic than dried parsley. Copyright © 2014 Inderscience Enterprises Ltd.