The effect of partial dehydration on the quality and composition of plain–leaf, curly–leaf and turnip–rooted parsley during storage

Quality characteristics of partially dehydrated parsley were examined. Although the leaves of plain–leaf, curly–leaf and turnip–rooted parsley stored at 2 or 7°C for 40 days lost up to 80% fresh weight (FW), chlorophyll degradation was observed only in leaves stored at 7°C. At 2°C, leaf chlorophyll content on a FW basis mostly increased due to water loss. The essential oil content of the leaves also increased on a FW basis during storage, without changes in the major oil constituents, except for a reduction in myristicin (and to a lesser extent β–phellandrene) in plain–leaf parsley and an increase in 1,3,8–π–menthatriene in curly–leaf and turnip–rooted parsley. Overall, there was little effect of vinyl film packaging on the parameters studied. It is suggested that partial dehydration may be a useful alternative means of utilising fresh parsley since it retains its oil constituents and is more aromatic than dried parsley.