抄録
The effects of storage temperature on antioxidant activity and total phenolic content were investigated in sweet basil (Ocimum basilicum L.) leaves. Sweet basil leaves were sealed in 0.068mm polyethylene packages and stored at 3°C and 25°C. The leaves stored at 3°C exhibited a higher weight loss and severer chilling injury symptoms in the form of browning than those stored at 25°C. There were slight changes in fresh weight and leaf color during storage at 25°C. Antioxidant activity on the first day of storage decreased markedly regardless of storage temperature, and showed little correlation with total phenolic content. The respiration rate of the leaves stored at 3°C was almost twice as high as that of the leaves stored at 25°C after two days of storage. Neither of the tested storage temperatures prevented the decrease in antioxidant activity after harvest.
