title: Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars.
abstract: Leaves of three different sweet basil (Ocimum basilicum L.) cultivars (Italico a foglia larga, Cammeo, and Italiano classico) packed in macro-perforated polyethylene bags were stored at chilling (4°C) or non-chilling temperature (12°C) for 9days. During storage, visual quality, physiological (respiration rate, ethylene production, ammonium content) and chemical (antioxidant activity, total polyphenols and polyphenol profile) parameters were measured. Detached leaves stored at chilling temperature showed visual symptoms related to chilling injury, while ethylene production and ammonium content resulted associated to cultivar sensibility to damage at low temperature. Storage at 4°C caused a depletion in polyphenols content and antioxidant capability, which was preserved at 12°C. Regarding the polyphenols profile, stressful storage conditions did not enhance the phenolic metabolism. However, leaves stored at 12°C did not loss a significant amount of metabolites respect to fresh leaves, suggesting the possibility to extend the storability after the expiration date, for a possible recovery of bioactive compounds.
authors.affiliation: Institute of Food Science, National Council of Research, Via Roma, 64, 83100 Avellino, Italy. Electronic address: fratianni@isa.cnr.it.
authors.forename: Florinda
authors.initials: F
authors.lastname: Fratianni
authors.affiliation: Institute of Sciences of Food Production, National Council of Research, Via G. Amendola, 122/O, 70126 Bari, Italy. Electronic address: maria.cefola@ispa.cnr.it.
authors.forename: Maria
authors.initials: M
authors.lastname: Cefola
authors.affiliation: Institute of Sciences of Food Production, National Council of Research, Via G. Amendola, 122/O, 70126 Bari, Italy. Electronic address: bernardo.pace@ispa.cnr.it.
authors.forename: Bernardo
authors.initials: B
authors.lastname: Pace
authors.affiliation: Institute of Food Science, National Council of Research, Via Roma, 64, 83100 Avellino, Italy. Electronic address: rcozzolino@isa.cnr.it.
authors.forename: Rosaria
authors.initials: R
authors.lastname: Cozzolino
authors.affiliation: Institute of Food Science, National Council of Research, Via Roma, 64, 83100 Avellino, Italy. Electronic address: bdegiulio@isa.cnr.it.
authors.forename: Beatrice
authors.initials: B
authors.lastname: De Giulio
authors.affiliation: DIAAA, University of Molise, Via de Sanctis snc, 86100 Campobasso, Italy. Electronic address: a.cozzolino@studenti.unimol.it.
authors.forename: Autilia
authors.initials: A
authors.lastname: Cozzolino
authors.affiliation: Institute of Food Science, National Council of Research, Via Roma, 64, 83100 Avellino, Italy. Electronic address: dacierno.a@isa.cnr.it.
authors.forename: Antonio
authors.initials: A
authors.lastname: d'Acierno
authors.affiliation: DIAAA, University of Molise, Via de Sanctis snc, 86100 Campobasso, Italy. Electronic address: coppola@unimol.it.
authors.forename: Raffaele
authors.initials: R
authors.lastname: Coppola
authors.affiliation: Institute of Sciences of Food Production, National Council of Research, Via G. Amendola, 122/O, 70126 Bari, Italy. Electronic address: antonio.logrieco@ispa.cnr.it.
authors.forename: Antonio Francesco
authors.initials: AF
authors.lastname: Logrieco
authors.affiliation: Institute of Food Science, National Council of Research, Via Roma, 64, 83100 Avellino, Italy. Electronic address: mena@isa.cnr.it.
authors.forename: Filomena
authors.initials: F
authors.lastname: Nazzaro
mesh_terms: D000975:Antioxidants / Q000032:analysis; D003080:Cold Temperature / Q000009:adverse effects*; D063427:Food Quality; D061353:Food Storage / Q000379:methods* / Q000592:standards; D018649:Ocimum basilicum / Q000737:chemistry* / Q000502:physiology*; D010636:Phenols / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry / Q000502:physiology; D059808:Polyphenols / Q000032:analysis
chemical_list: D000975:Antioxidants; D010636:Phenols; D059808:Polyphenols
keywords: Chilling injury; Ocimum basilicum L.; Polyphenols; Ultra performance liquid chromatography; Visual quality