title: Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention.
abstract: Effect of integrating optimized combination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL) was appraised through analysis of their sensory attributes, biochemical characteristics, microbial population and flavour profile during storage. Minimally pretreated cilantro leaves pretreated with 50ppm kinetin and packed in 25μ polypropylene bags showed a shelf life of 21days. Optimized combination helped in efficiently maintaining sensory parameters, flavour profile, and retention of antioxidants in MPCL until 21days. Studies conducted on the effect of optimized combination on microbial population and flavour profile revealed that among different microorganisms, pectinolysers had a significant effect on spoilage of MPCL and their population of ⩽3.59logcfu/g was found to be acceptable. Principal component analysis of headspace volatiles revealed that (E)-2-undecenal, (E)-2-hexadecenal, (E)-2-tetradecenal & (E)-2-tetradecen-1-ol in stored samples clustered with fresh samples and therefore, could be considered as freshness indicators for MPCL.
authors.affiliation: Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru 560089, India. Electronic address: ranjiha@iihr.res.in.
authors.forename: K
authors.initials: K
authors.lastname: Ranjitha
authors.affiliation: Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake (P.O), Bengaluru 560089, India.
authors.forename: K S
authors.initials: KS
authors.lastname: Shivashankara
authors.affiliation: Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru 560089, India.
authors.forename: D V
authors.initials: DV
authors.lastname: Sudhakar Rao
authors.affiliation: Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru 560089, India.
authors.forename: Harinder Singh
authors.initials: HS
authors.lastname: Oberoi
authors.affiliation: Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake (P.O), Bengaluru 560089, India.
authors.forename: T K
authors.initials: TK
authors.lastname: Roy
authors.affiliation: Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru 560089, India.
authors.forename: H
authors.initials: H
authors.lastname: Bharathamma
mesh_terms: D015169:Colony Count, Microbial; D003258:Consumer Behavior; D028526:Coriandrum / Q000382:microbiology*; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D063427:Food Quality; D006801:Humans; D007701:Kinetin / Q000737:chemistry*; D018515:Plant Leaves / Q000382:microbiology*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds; D007701:Kinetin
keywords: Cilantro leaves; Headspace volatiles; Kinetin; Minimal processing; Modified atmosphere packaging; Shelf life