EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE QUALITY OF CURRY LEAVES (Murraya koenigii)

Abstract

Aromatic herb such as Murraya koenigii or curry leaves packed in different thickness of
packaging materials and stored at different storage conditions were studied. Unsuitable
storage conditions of curry leaves play a major role in reducing its internal and external
quality. Besides that, proper packaging material used also important in reducing postharvest
losses since it acts as a protective barrier from external environmental factors that
accelerates the senescence process. Therefore, it is important to study the suitable storage
condition and packaging material for this herb in preserving its quality and extending the
shelf life. Treatments were curry leaves packed in 0.04µm polypropylene (PP) plastic and
further placed at 5°C, 0.04µm polypropylene (PP) plastic at room temperature, 0.04µm high
density polyethylene (HDPE) plastic at 5°C, 0.04µm high density polyethylene (HDPE) plastic
at room temperature, 0.08µm high density polyethylene (HDPE) plastic at 5°C and 0.08µm
high density polyethylene (HDPE) plastic at room temperature. The curry leaves were stored
for one month. The parameters evaluated were percentage weight loss, surface color,
ascorbic acid and chlorophyll contents, antioxidant activity and sensory evaluation. The
results indicated that 0.08µm HDPE plastics, followed by 5°C storage temperature was found
to be the best storage condition among all of the treatments by having higher retention of
ascorbic acid, chlorophyll content, sensory evaluation score, antioxidant activity and lower
percentage of weight loss in curry leaves during one month storage period.