We determined the effect of different packaging materials on the flavor, ascorbic acid and total phenol content of sweet basil. In spite of the film packaging, the flavor of basil greatly decreased during the 14 days of storage. The content of the main component of flavor was 1,8-cineol, it was most decreased when the basil was stored in perforated polyethylene film bag. The results of the sensory analysis showed that the degree of off-flavor at 20℃ was at its minimum in the samples from the perforated polyethylene film bag. In addition, the perforated polyethylene film bags maintained the freshness and weight of the sample. Fresh basil in the oriented polystyrene sheet box showed chilling injuries at 5℃, because of the high contents of ascorbic acid and total phenols at this temperature. Of all the packaging material that we used, the perforated polyethylene film bags are strongly recommended for retaining the flavor of sweet basil during storage. In future, more suitable perforation conditions can be determined for improved, modified storage atmosphere.
