Effect of low-oxygen controlled atmospheres on the postharvest quality of cut spearmint

Abstract

In this study, we evaluate the effects of low O₂ concentrations on quality changes of spearmint (Mentha spicata) during storage at 5 °C. Cut stems of spearmint were continuously exposed to controlled atmosphere (CAs) of 1%, 5%, and 10% oxygen and air (CTRL) in 10 L containers at a concentration of 10 mL min⁻¹ and stored at a low temperature for 14 days. Samples were withdrawn after 0, 6, 9, and 14 days of storage and examined for their physical properties (weight loss, firmness, and leaf surface colour), phytochemical properties (total phenolic content, diphenylpicrylhydrazyl [DPPH] antioxidant activity, and vitamin C content), off-flavour metabolites (acetaldehyde, ethanol, and ammonia contents), and volatile compositions. Low O₂ treatments significantly increased weight loss and loss of green colour (a* values). CA treatments (1% and 5% O₂) were beneficial in controlling the loss of bioactive ingredients. Ethanol content was higher at lower O₂ concentrations, while acetaldehyde and ammonia contents did not change. The aroma profile of mint was maintained in all CA treatments until day 9 of storage. Low O₂ treatments were beneficial in maintaining the aromatic quality of cut spearmint but ineffective in retarding the degradation of external quality attributes.

Keywords

Aromatic herb / Low-temperature storage / Shelf-life / Atmosphere modification

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