Özet:

The effects of combinations of modified atmosphere packaging (MAP) with salicylic acid (SA) treatment on storage and shelf life quality of dill (Anethum graveolens L. cv. Asder) leaves were investigated. After harvest, dill leaves were dipped into an aqueous solution containing different concentrations of salicylic acid (1, 2 and 4 mM) for 2 minutes. The control group was immersed in distilled water only for 2 minutes. Treated samples were dried with blotting paper and placed in modified atmosphere package and stored at 0 ºC and 90±5% relative humidity (RH) conditions for 25 days. After cold storage, dill leaves were kept at 10 ºC and 55-60% RH for 2 days to simulate commercial practice (shelf life), and analyzed for same quality parameters performed during cold storage. Weight loss, color, respiration rate, gas composition in package, soluble solids content (SSC) and ascorbic acid content were determined initially and at 5 dayintervals. The dill bunches were also evaluated for visual quality during storage period. According to the results, SA treatment allowed dill leaves to stay green longer than those of control group. 1 mM concentration of SA was the best treatment for prolonging the storage life of dill leaves with keeping the quality. 

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