The Effect of Modified Atmosphere Storage on the Quality of Fresh Dill (Anethum Graveolens L.)

Tsamaidi, D.; Passam, H. C.

doi:10.17660/actahortic.2015.1099.29

Cited by 2 publications

(1 citation statement)

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“…For example, potato chip bags are flushed with nitrogen gas to prevent lipid oxidation. Tsamaidi & Passam (2015) found that modified atmosphere packaging fresh dill resulted in a decrease in respiratory activity, but also vitamin C and chlorophyll losses.…”

Section: Dillmentioning

confidence: 98%

Determining aroma differences among basil, parsley, and dill grown under varied supplemental light wavelengths using consumer sensory and flash gas chromatograph-electronic nose analyses

Seely¹

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Greenhouse herb producers may use artificial lighting to supplement the natural light available to their crops. High-pressure sodium (HPS) lights are the most common supplemental lighting systems employed in such operations, but light-emitting diode (LED) lighting is increasing in popularity because of its energy efficiency, customizability, and environmental friendliness. LED lights can be customized to emit specific proportions of light wavelengths, but many herb producers do not know how these "light recipes" affect their crops, specifically their crops' aroma. This research utilized consumer sensory difference panels and flash gas chromatograph-electronic nose (GC-EN) analysis to evaluate the aroma of fresh basil, parsley, and dill herbs after cultivation under one of three supplemental light treatments: HPS, LED with a high proportion of blue to red diodes (high blue LED), or LED with a low proportion of blue to red diodes (low blue LED). Consumer sensory panels using triangle difference tests found that consumers could not determine the difference between herbs grown under HPS and high blue LED. Preliminary work suggests a similar result for HPS and low blue LED, but further research is required to confirm this. GC-EN analysis revealed no significant chemical differences between lighting treatments among basil or parsley. Subtle chemical differences were uncovered in dill GC-EN data, especially when nonpolar and mid-polar column data were examined separately to prevent false correlation from multiple detections of a single compound. Consistent with literature findings, linear discriminant analysis of these data subsets revealed that multiple volatile compounds in dill are affected by the supplemental lighting wavelengths available to the herb. viii In the scope of this study, there appears to be no overall aroma difference between herbs grown under HPS light and those grown under LED light, but more research must be conducted to confirm and expand upon these findings. Future research including sensory preference tests, descriptive analyses, GC-olfactometry, and GC-MS studies will make research like this more practical for herb farmers. CHAPTER 2: LITERATURE REVIEW Conventional Herb Cultivation Herb cultivation is extremely varied; small farms and large-scale producers alike operate in the U.S. (Rogers, 2012). Herbs and other essential oil crops like lavender and lemongrass are widely grown outdoors in warm climates (Adam, 2005). For example, much of the country's fresh basil comes from California, Hawaii, Florida, or abroad (U.S. Department of Agriculture, 2016). Because of wide global commerce, herbs grown in greenhouses abroad could supply the entire U.S. herb market (Adam, 2005). But should it? Promoting the local production of herbs would supplement local farming economies and provide fresher, higher quality herbs to consumers. In the U.S., herbs are often grown as "a way to stabilize small farm ventures" (Miller, 1985). The same is true in greenhouse systems: growing herbs is an easy way to supplement ...

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Section: Dillmentioning

confidence: 98%

Determining aroma differences among basil, parsley, and dill grown under varied supplemental light wavelengths using consumer sensory and flash gas chromatograph-electronic nose analyses

Seely¹

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Evaluating the resistance mechanism of Atriplex leucoclada (Orache) to salt and water stress; A potential crop for biosaline agriculture

Alam

Zamin²,

Adnan³

et al. 2022

Front. Plant Sci.

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The development of food and forage crops that flourish under saline conditions may be a prospective avenue for mitigating the impacts of climate change, both allowing biomass production under conditions of water-deficit and potentially expanding land-use to hitherto non-arable zones. Here, we examine responses of the native halophytic shrub Atriplex leucoclada to salt and drought stress using a factorial design, with four levels of salinity and four drought intensities under the arid conditions. A. leucoclada plants exhibited morphological and physiological adaptation to salt and water stress which had little effect on survival or growth. Under low salinity stress, water stress decreased the root length of A. leucoclada; in contrast, under highly saline conditions root length increased. Plant tissue total nitrogen, phosphorus and potassium content decreased with increasing water stress under low salinity. As salt stress increased, detrimental effects of water deficit diminished. We found that both salt and water stress had increased Na+ and Cl– uptake, with both stresses having an additive and beneficial role in increasing ABA and proline content. We conclude that A. leucoclada accumulates high salt concentrations in its cellular vacuoles as a salinity resistance mechanism; this salt accumulation then becomes conducive to mitigation of water stress. Application of these mechanisms to other crops may improve tolerance and producitivity under salt and water stress, potentially improving food security.

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The Effect of Modified Atmosphere Storage on the Quality of Fresh Dill (Anethum Graveolens L.)

Cited by 2 publications

References 0 publications

Determining aroma differences among basil, parsley, and dill grown under varied supplemental light wavelengths using consumer sensory and flash gas chromatograph-electronic nose analyses

Determining aroma differences among basil, parsley, and dill grown under varied supplemental light wavelengths using consumer sensory and flash gas chromatograph-electronic nose analyses

Evaluating the resistance mechanism of Atriplex leucoclada (Orache) to salt and water stress; A potential crop for biosaline agriculture

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