Evaluation of postharvest handling for two culinary herbs : sweet basil (Ocimum basilicum) and rocket salad (Diplotaxis tenuifolia) | |
| Author | Sukrit Termsaithong |
| Call Number | AIT Thesis no.FB-10-06 |
| Subject(s) | Herbs Sweet basil Rocket salad |
| Note | A thesis submitted in partial fulfillment of the requirements forthedegree of Master of Science in Food Engineering and Bioprocess Technology, Asian Institute of Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-06 |
| Abstract | Culinary herbs supply chain in Thailand was investigated by gathering primary and secondary data; one was domestic trade rocket salad and the other was exported sweet basil. Overview of these supply chain based on marketing, farming,SWOT (Strengths, weakness, opportunities, and threats) analysis and postharvest handling management. The effect of sanitizers, pre-cooling methods, and packaging were also studied as means of maintaining quality and prolonging shelf life. Lastly, traceability system using radio frequency identification (RFID) was developed for the supply chain.Rocket salad was sold for domestic specific consumers whereas sweet basil was exported to foreign countries in small amount. Farming management of both herbaceous plants based on GAP (Good Agricultural Practice). The weakness of these fresh herbs was high logistic cost due to low temperature holding and long distance. Sweet basil required high quality management for sufficient market life at foreign retail market.Washing herbaceous herbs with peroxyacetic acid orcalcium hypochlorite solutions reduced Salmonellaspp., coliform, and total aerobic count significantly compared with tap water but had small effect on microbial growth during storage. For pre-cooling of both herbs, vacuum cooling was found that it maintained sensory quality and weight of both herbs during storage although icing method provided highest cooling rate constant (0.1443 min-1for rocket salad and 0.2614 min-1for sweet basil). Finally, package with perforation provided higher weight loss of both herbs during storage than without perforation. As for active packaging, it provided higher O2(around 11.8% and 8.5% for rocket salad and sweet basil respectively) and lower CO2level (around 3% for both rocket salad and sweet basil) in headspace of both packaged herbs resulting in longer shelf life compared with other packaging materials.Traceability using RFID was able to trace information of farming, transportation, and processing of both fresh herb produces but there were still obstacles of technology and cost. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-06 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar;Anawat Suwanagul; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |