Quality of organic coriander depending on the packaging and storage
Keywords:
Coriandrum sativum, postharvest, smell-greenAbstract
Currently there is a change in eating habits among Brazilians looking for organic food without pesticides. However, a major agricultural bottlenecks lying on postharvest factor. The objective of the study was to evaluate the quality of coriander in organic environment due to storage under refrigeration and thickness of packaging. Coriander samples were acquired on the farm Hortvida. The experimental design was completely randomized with the treatments arranged in a factorial 7 x 3, with 3 repetitions. The treatments consisted of the combination of seven storage stages (0, 2, 4, 6, 8, 10, and 12 days), and three packaging thicknesses (5, 8 and 10 micra). The description of variables was performed according to the storage, performing the polynomial regression. The quality of coriander "Verdão" in organic production system, when stored at 25°C is influenced differently when subjected to micron packaging 5, 8 and 10 and that the latter package provided less weight loss after 12 days of storage.
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