POSTHARVEST HANDLING OF HERBS

v Upon arrival from the field, temperatures are taken (should b be 20-25^◦C); the products are stored in the cold room overnight to remove field heat which increases water loss through evapotranspiration  hence wilting

v Chives, coriander, dill, parsley, mint, oregano, thyme and rosemary is stored at 3-6˚C while basil is stored at 10-13^◦C because it experiences chilling injury under too cold temperature  

v Grading:- yellowing on leaves, tip burns, material affected by pests and diseases, and undergrads are removed;

v The materials are then bunched in varying weights of 50g, 60g,75g, 80g, or 100g depending on customer specification

v They are then put in a perforated blue polythene paper with a soft paper at the bottom to absorb moisture hence preventing rotting. The perforation allows for gaseous exchange and prevent ethylene build-up which causes deterioration hence short shelf life

v Another soft paper in then placed at the top of the perforated polythene to absorb moisture hence preventing moist conditions which causes blackening and rotting at the stem base

v  They are then packaged in perforated 1kg carton then transferred to the cold room for pre-cooling

v Pre-cooled at 4-6˚C except for basil which is pre-cooled at 10-14˚C due to its sensitivity to cold temperatures which causes chilling injury

v The products are transported in insulated trucks at 4-6˚C to avoid loss of water through evapotranspiration and also prevent ethylene build-up which causes deterioration in quality