Evaluation of Storage Pre-Treatment and their Effect on the Shelf Life of Fresh Coriander

Abstract

The present study deals with exploring the evaluation of storage pre-treatment and their effect on the shelf life of fresh Coriander. The impact of various plant extracts on the shelf life and quality of fresh coriander presents promising opportunities for extending its storage duration while maintaining its freshness and nutritional value. Through the exploration of natural compounds found in plants, such as essential oils, polyphenols, and flavonoids, researchers have identified several strategies to inhibit microbial growth and oxidative deterioration in coriander.  Coriander have a short shelf life due to climacteric nature. The current work was conducted to extend the shelf life of fresh coriander with moringa, jaman and marwa plants extracts coatings. After that about nine sets were prepared. In each sets the relevant extracts were sprayed on the coriander daily one time for five days. The results revealed that the weight loss of coriender after 5th day was minimum by Marwa ethanolic extract. Moreover, the trend of weight loss in coriander was: Marwa ethanolic extract < Jaman ethanolic extract < Jaman aqueous extract < Moringa aqueous extract < Shopping bag wrapping < Marwa aqueous extract < Distilled water < Tissue paper wrapping < Moringa ethanolic extract. In conclusion, the utilization of plant extracts represents a promising approach to enhance the shelf life and quality of fresh coriander, offering sustainable and natural alternatives to synthetic preservatives. Continued research in this area holds the potential to unlock new strategies for preserving fresh herbs and improving food security.