抄録
In order to investigate the effect of storage method on the freshness of parsley, the parsley leaves were stored in a thermo-hygrostat for 7 days at 4°C and 83% relative humidity(RH) or at 20°C and 91% RH by four different storage methods: leaves only wrapped, leaves wrapped with stems in water, leaves and stems completely wrapped, and no wrapping applied. The weight loss and the contents of chlorophyll and vitamin C in the parsley leaves were determined during storage. Changes in the cell structure were also examined by an optical microscope and transmission electron microscope.
Of the four different storage methods, the leaves wrapped with the stems in water at 4°C and 83%RH resulted in the lowest losses of weight, chlorophyll and vitamin C. This storage method also delayed degradation of the fine structure of the chloroplasts. Storage at 4°C with wrapping was more effective for retaining the freshness of the parsley. The fine structure of the chloroplasts could be used as an indication of the freshness of parsley.
