Effects of ozone and salicylic acid on post-harvest quality of parsley during storage

ABSTRACT The present study investigated the effects of ozone and salicylic acid (SA) on storage life and quality of parsley. Parsley bunches were subjected to three treatments: immersion in SA solutions (1 and 2 mM), immersion in distilled water (control) and exposure to gaseous ozone (2.14 mg m−3) after dipping into distilled water. Treated bunches were stored at 1°C and 90% (± 5%) relative humidity for 28 days, assessing a range of quality criteria during the storage period. In cold storage conditions, the loss of fresh weight of the parsley was delayed in treatments with SA, compared with the control. Treatments with SA, especially at 2 mM, preserved the vivid green colour of the parsley during storage better than the treatment with ozone or the control. SA was the best treatment for maintaining the sensory quality of the parsley, while the ozone had negative effects on the external appearance and the taste. During storage, the respiration rate and the production of ethylene, indicators of metabolic activity, were suppressed (not significant for respiration rate) in parsley treated with ozone gas.