Chilling temperatures and controlled atmospheres alter key volatile compounds implicated in basil aroma and flavor.

ABSTRACT: Use of basil in its fresh form is increasingly popular due to its unique aromatic and sensory properties. However, fresh basil has a short shelf life and high chilling sensitivity resulting in leaf browning and loss of characteristic aroma. Moderate CO₂ atmospheres have shown potential in alleviating symptoms of chilling injury in basil during short-term storage but its effect on the flavor volatiles is unclear. Moreover, studies on basil volatile profile as impacted by chilling temperatures are limited. We investigated the response of two basil genotypes to low temperatures and atmosphere modification, with emphasis on the volatile organic compounds responsible for basil aroma and flavor. Leaves were stored for 6 days at 5, 10, or 15°C combined with three different CO₂

SUBMITTER: Rodeo AJD 

PROVIDER: S-EPMC10352081 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature