Postharvest

Biologyand
Technology
ELSEVIER Postharvest Biology and Technology 7 (1996) 109-118

Shelf life of the green herb shad0 beni (Eryngium

foetidum L.) stored under refrigerated conditions

Clement K. Sankat *, Vashti Maharaj

Agricultural Engineering Programme, Faculty of Engineering, The University of the West Indies,
St. Augustine, Trinidad and Tobago
Accepted 16 February 1995

Abstract

The postharvest behaviour of the food flavouring herb shad0 beni (Etyngium foetidum
L.) also known as bhandhanya during storage at 3, 10, 17 and 28C (ambient), with and
without unsealed packaging was investigated. Unpackaged shado beni rapidly transpired
and wilted with a concomitant decrease in freshness and loss of odour. Weight loss of such
herbs ranged from 85% under ambient conditions to 49% at 3C after eight days of storage
and this was accompanied by a rapid decline in chlorophyll and an unacceptable colour
change from green to grey-brown within four days of storage, regardless of the temperature.
Packaging drastically reduced losses of dry weight to less than 6% under refrigerated
conditions and after 24 days in storage, while moisture content changes were negligible. The
chlorophyll content of packaged herb was best maintained at the lower storage temperatures
of 3 and 10C. Yellowing of the packaged herb, as determined by the Hunter b colour value
was affected by the storage temperature, and at 3C this deleterious change was arrested.
A browning of the leaf edges was observed on the packaged herb stored at 3C after eight
days in storage, a possible symptom of chilling injury. Storage at 10C with packaging was
effective in extending the shelf life of the herb to two weeks, compared to four days under
the traditional (ambient) marketing system.

Keywords: Shado beni; Bhandhanya; Elyngium foetidum L.; Storage; Temperature; Packag-
ing; Shelf life; Quality

1. Introduction

Shad0 beni (Elyngium foetidum L.), also known as bhandhanya in Trinidad

and Tobago, is a pungently scented biennial herb that belongs to the Umbelliferae

* Corresponding author. Fax: + 1 809 662-4414.

Present address: Faculty of Engineering, University of the West Indies, St. Augustine, Trinidad, West
Indies.

0925-5214/96/$15.00 0 1996 Elsevier Science B.V. All rights reserved

SSDI 0925-5214(95)00016-X
110 C.K. Sankat, K Maharaj! Postharvest Biology and Technology 7 (1996) 109-118

family. Some of the other common names of this herb in various countries are
chadron benee (Dominica), fitweed (Guyana), coulante or culantro (Haiti) and
cilantro or culantro (Latin America) (Seaforth et al., 1983, 1988; Morean, 1988).
The Vietnamese name ngo gai, meaning thorny coriander, aptly refers to the
caulescent, spinosely-serrate leaves reminiscent of coriander foliage (Kuebel and
Tucker, 1988). Yeh (1974) reported an essential oil content of the shado beni
of 0.05-0.10% containing 72.73% of a mixture of 2,4,5trimethylbenzaldehyde,
5dodecanone and 4-hydrov-3,5dimethylacetophenone. Because of the volatile
nature of the essential oil, much of the characteristic aroma and flavour typical of
the fresh herb is lost during the dry season when the plants are more stunted and
the leaves less succulent.
Shado beni is a very popular food flavouring/seasoning agent in Trinidad and
Tobago, the Guyanas and much of Latin America. Large quantities of the fresh herb
are sold in Central American and Colombian markets as it is a common ingredient
of soups and stews. Additionally, the herb is credited with medicinal values (Kuebel
and Tucker, 1988; Morean, 1988). Shado beni is also becoming increasingly popular
as a fresh export crop from Trinidad and Tobago. The presence of large immigrant
communities in London, New York and Toronto represents a good market for this
herb. The harvested herb is deflowered, sorted, tied into 110-g bundles, washed,
drained and then packaged in polyethylene bags, 4.5 kg per bag, prior to transport
by air to the temperate markets.
There is extensive literature on the storage temperatures recommended for sim-
ilar foliaceous materials (Ryder, 1979; Tindall, 1983; Hardenburg et al., 1986; Wills
et al., 1989). However, there is no single ideal temperature for such storage because
responses to reduced temperature vary widely between commodities. Hardenburg
et al. (1986) and Wills et al. (1989) reported optimum storage temperatures of -1 to
4C for celery, lettuce, parsley, spinach and watercress, with the approximate length
of storage period varying with commodity from three to four days to as much as two
months.
Nothing, however, has been reported on the postharvest storage behaviour of
this unique green, leafy herb, shado beni. The objective of this study was therefore
to examine the postharvest behaviour of the shado beni at four different storage
temperatures with and without packaging.

2. Materials and methods

A study on the postharvest behaviour of the shado beni (grown in Trinidad and
Tobago) was conducted with export quality, marketable leaves, approximately 0.25
m long. This leaf length is desirable by exporters as shorter leaves are unacceptable
by consumers while longer leaves are damaged during handling. The harvested
crop was deflowered, washed, and tied using rubber bands into 110-g bundles (to
simulate local and international marketing conditions). Then the bundles were
placed in plastic crates and transported to the laboratory.
Fifty percent of the bundles of herb were individually packaged in 0.025 mm
(1 mil) thick, low-density polyethylene sleeves (0.2 x 0.4 m) with tops loosely folded
 C.K. Sankat, YMaharajlPostharvest Biology and Technology 7 (1996) 109-118 111

over before placing on polystyrene trays. This form of packaging was designed to
maintain a high humidity atmosphere within the package, thus reducing moisture
loss from the crop, and could not develop a modified atmosphere (02 or CO2
modification) within, as the bags were unsealed. The remaining bundles of the
unpackaged herb were individually placed on polystyrene trays, and both packaged
and unpackaged bundles of the herb were stored at 3, 10, 17 and 28C (ambient).
For refrigerated storage, three Bally walk-in storage rooms with a temperature
uniformity of flSC were used, with the relative humidity (RH) maintained
between 85 and 95%.
Refrigerated packaged samples were stored for a maximum period of 24 days
whereas unpackaged samples could be stored for only 12 days, because of rapid de-
terioration. At four-day intervals, packaged and unpackaged samples were removed
from each of the three storage rooms and were immediately analysed for physical,
chemical and sensory changes which occurred during storage. The shelf life of the
shado beni bundles stored under ambient conditions (28C) was expected to be
short and so these were stored for a maximum period of eight days and samples
analysed daily.
Weight loss was determined by direct weighing of previously selected bundles.
Leaves of the herb to be analysed were divided into upper, middle and lower sections
from which composite samples were taken for analysis of moisture and chlorophyll
content. The moisture content of the herb was determined by the distillation method
(AOAC, 1984) as recommended for spices and other condiments. Chlorophyll
was extracted quantitatively using cold 80% acetone, and its amount determined
according to Lazan et al. (1987). Objective colour evaluation was obtained using
a Hunter Lab D25-PC2D Colorimeter. For each bundle, the colour values were
determined of five, randomly chosen cut leaf portions from each of the three leaf
sections. The mean Hunter L, a and b values of each bundle were subsequently
calculated. Bundles were also inspected for freshness, colour, shrivelling and odour
by a panel comprising six semi-trained individuals. Freshness was rated according to
a modified scheme proposed by Hirata et al. (1987) as follows: 0 = unsalable; 2 =
deteriorated but salable; 4 = slightly deteriorated; and 6 = freshness as at harvest.
Shrivelling was determined as a percentage of the surface area of the leaves of each
bundle of shado beni affected and was rated as follows: 1 = none; 2 = l-10%; 3 =
lo-25%; 4 = 25-50%; and 5 = 50-100%. The natural aromatic odour emanating
from the herbs was evaluated on removal from storage using the following scheme:
1 = no odour; 2 = slight; 3 = strong; and 4 = very intense.
The results of all the parameters evaluated in this study were statistically analysed
by the Analysis of Variance (ANOVA) method.

3. Results and discussion

The percentage loss in weight of shado beni in storage was significantly affected
by storage time (P < O.OOl), temperature (P < O.OOl), treatment (P < 0.001)
time/treatment (P < 0.001) and temperature/treatment (P < 0.001) interactions.
As shown in Fig. 1, weight loss of bundles of both packaged and unpackaged herb
112 C.K. Sankat, V Maharaj /Postharvest Biology and Technology 7 (1996) 109-118

0 4 8 12 16 20 24 0 4 8 12 16 20 24
STORAGE TIME (Days) STORAGE TIME (Days)

Fig. 1. Weight loss of the packaged and unpackaged herb at various storage temperatures.

increased with storage time, with maximum values of 7.7 and 84.6% for packaged
and unpackaged herbs, respectively, stored under ambient conditions for eight days.
Unpackaged herbs showed considerable wilting and desiccation at all temperatures
and weight .iosses were 4.5, 5.0, 5.8 and 10.0% day- at 3, 10, 17 and 28C,
respectively. Packaging dramatically reduced weight loss, as did reduced storage
temperatures. For such herbs weight losses were 0.04,0.15, 0.19 and 0.99% day- at
3, 10, 17 and 28C, respectively. At 3C, packaged herbs showed a total weight loss
of approximately 1% after 24 days in storage. The moisture content of the fresh herb
averaged 87.4% (wet basis). As a consequence of the relatively small weight losses
observed for the packaged herb, their moisture contents at all four temperatures and
for the duration of the storage trial were high and fairly constant, averaging 87.0,
87.1,85.9 and 86.2% at 3, 10, 17 and 28C respectively (Fig. 2). For the unpackaged
herb, the moisture content dropped with storage time at all temperatures, (Fig.
2), but most steeply at 28C; from 87.4 to 15.0% after eight days, indicating rapid
desiccation. While refrigerated storage retarded weight and moisture loss of the
unpackaged herb, the moisture content obtained after 12 days in storage was
nevertheless quite low compared to that of the fresh herb and only averaged 48.5%.
These results demonstrate the effectiveness of simple packaging together with low
temperature storage in reducing transpiration and its deleterious effects.
The chlorophyll content of shado beni in storage was significantly affected by
time (P < O.Ol), treatment (P c O.Ol), temperature (P c 0.05) and treatment/
time interaction (P < 0.05). As shown in Fig. 3, there was a decrease with storage
time in the chlorophyll levels of all herb. The chlorophyll content of the fresh herb
averaged 1262 mg 100 g- dry matter (DM). Chlorophyll levels of unpackaged
herb declined much faster compared to those that were packaged. Thus packaging
retarded the degradation of chlorophyll. These results correlate positively with those
of weight loss and moisture content previously reported. Water stress (excessive
water loss) has been shown to accelerate the senescence of leaves as characterised
 C. K. Sankat, I( Maharaj /Postharvest Biology and Technology 7 (1996) 109-118 113

01 01
0 4 8 12 16 20 24 0 4 8 12 16 20 24
SlDRAGETIME@ays) SToRAGETIME(Days)

Fig. 2. Moisture content (wet basis) of the packaged and unpackaged herb at various storage
temperatures.

Of------ 4 8 12 16 20 24
OI
0 4 8 12 16 20 24

SToRAGETlME@ays) STORAGETLW(Days)

Fig. 3. Chlorophyll content of the packaged and unpackaged herb in storage

by rapid degradation of chlorophyll. Alleviation of water stress in Brussica juncea

L. and Amaranth caudatus L. by wrapping with thin plastic film (low-density
polyethylene) effectively delayed senescence, thereby restricting chlorophyll loss
(Lazan et al., 1987). For the packaged herb, the rate of chlorophyll degradation
was retarded under low temperature storage conditions. Samples stored under
ambient conditions were discarded after eight days because of severe yellowing, the
chlorophyll content being reduced to 384 mg 100 g- DM. However, at 3 and 10C
the herb remained mostly green with chlorophyll contents of 1186 and 904 mg 100
g-t DM, respectively, after eight days in storage. By the 16th day, the chlorophyll
levels of the packaged herb were 825,616 and 432 mg 100 g-* DM at 3,10 and 17C
respectively. These results are in agreement with those of Lazan et al. (1987) who
114 C.K. Sankut, KMaharajlPostharvest Biology and Technology 7 (1996) 109-118

a
- 3C
- 10%
-10 - 17%
28C
-121 -12
0 4 8 12 16 20 24 0 4 8 12 16 20 24

STORAGE TIME (Days) STORAGE TIME (Days)

Fig. 4. Colour changes of the herb in storage as expressed by the Hunter a value.

reported a reduction in the degradation of chlorophyll in B. juncea L. leaves at low

temperatures (2-4C). Hirata et al. (1987) also observed a retardation in chlorophyll
loss of various leafy vegetables stored at 1C. The temperature dependence of
chlorophyll degradation in the absence of excessive weight loss or negligible changes
in moisture content of packaged herbs, suggests that the process is enzymatic
in nature (Goldschmidt, 1980; Gepstein, 1988). No signs of fermentation were
observed on the packaged herb stored at refrigerated temperatures.
No significant difference was found in the chlorophyll levels of unpackaged shado
beni at different storage temperatures, a situation in which there were substantial
moisture losses at all temperatures resulting in physical deterioration of the leaves.
Although many of the steps of chlorophyll degradation are probably enzymatic,
according to Britton and Goodwin (1973) degradation due to physical conditions
occur in stored and drying leaves.
Hunter a colour values of the shado beni in storage were significantly affected
by time (P < 0.01) and treatment (P < 0.01). Highly negative a values denote a
high degree of crop greenness. For the fresh herb, the a values averaged -11.0.
On storage, unpackaged shado beni a values increased rapidly to between -2 and
-4 (Fig. 4) at all temperatures, indicating a loss of the green colour. This colour
loss, independent of storage temperature, showed herbs becoming grey or brown
with only traces of green by the 12th day. This behaviour is consistent with the
desiccation of unpackaged herb and this part of the trial was therefore terminated
by the 16th day. For the packaged herb, the Hunter a values also increased, but
less steeply compared to unpackaged herb (Fig. 4). At 3 and WC, maintenance of
the green colour appeared best. These results are in agreement with the chlorophyll
levels of the herb and show the effectiveness of packaging and refrigeration in
retarding the loss of the green colour.
Hunter b colour values of the herb in storage were significantly affected by
time (P c 0.05) treatment (P < 0.01) and temperature (P < 0.05). Hunter b
 C. K. Sankat, K Maharaj IPostharvest Biology and Technology 7 (1996) 109-l 18 115

16 16 -

g 12 - 3%
10% 2 IZ- - 3%
10C

:a - 17% 5 - 17C
8 - 28% B 8- - 28C

4 4-,&

I S.E

0 o- , I1 I I,
0 4 8 12 16 20 24 0 4 8 12 16 20 24

STORAGE TIME (Days) STORAGE TIME (Days)

Fig. 5. Colour changes of the herb in storage as expressed by the Hunter b value.

value, a measure of leaf yellowness, averaged 5.0 for fresh herbs and this value
increased with storage time, particularly for the packaged herb at the higher storage
temperatures (Fig. 5). Packaged herb stored at 28C rapidly changed colour from
green to green with >50% yellow after eight days in storage and such samples were
discarded after this storage time because of severe yellowing (b value = 10.2). For
refrigerated packaged herb, stored at 3, 10 and 17C b values of 3.1, 14.9 and 18.8,
respectively, were obtained by the 24th day and at 3C therefore, little yellowing of
the leaves was observed with time (Fig. 5).
Higher b values were obtained from packaged compared to the unpackaged
herb. As stated previously, a colour change from green to olive-green and then to
grey or brown was observed for the unpackaged herb as opposed to leaf yellowing
observed for the packaged herb. Unpackaged herb desiccated and its colour change
could have been due to the formation of pheophytin resulting from the reaction of
chlorophyll with plant acids. Meyer (1960) reported the formation of pheophytin
when leaves were dried in air for 24 h at 20C.
As shown in Tables 1 and 2, freshness rating values of the packaged and
unpackaged herb decreased significantly with storage time, particularly at the higher
storage temperatures of 17 and 28C. The packaged herb also showed reduced
shrivelling and reduced loss of the pungent aroma typical of the freshly harvested
shado beni compared to the unpackaged herb. After eight days in storage, a
freshness rating score of 4 (slightly deteriorated) was assigned to the packaged herb
stored at 3 and 10C while ratings of 2 (deteriorated but salable) and 0 (unsalable)
were assigned to those stored at 17 and 28C respectively. All unpackaged herb,
regardless of storage temperature, were unsalable by the eighth day, principally
due to desiccation (shrivelling score of 5) which began immediately after storage
and progressed to an unacceptable level by the fifth day, as well as loss of the
characteristic aroma of the fresh herb.
A browning discolouration of the leaf margins, which became more pronounced
116 C.K. Sankat, K Maharaj / Postharvest Biology and Technology 7 (1996) 109-118

Table 1
Freshness, shrivelling and odour ratings of packaged and unpackaged shado beni stored at various
temperatures

Storage time Ratings: storage temperature (C)

(days) 28 17 10 3
P NP P NP P NP P NP
Freshness a
0 6 6
4 2 0
8 0 0
12
16
20
24
Shrivelling b
0 1 1
4 2 5
8 3 5
12
16
20
24
Odour
0 4 4
4 3 1
8 1 1
12
16
20
24
P = Packaged; NP = Unpackaged.
a Freshness rating of 0 (unsalable) to 6 (freshness as at harvest).
b Shrivelling rating of 1 (none) to 5 (50-100%).
c Odour rating of 1 (none) to 4 (very intense).

Table 2
ANOVA results for the sensory evaluations

Freshness Shrivelling Odour

Storage time *** *** ***
Packaging *** *** ***
Temperature ** *** ***
Storage time x packaging * ns ns
Storage time x temperature ns ns ns
Packaging x temperature ns ns ns
Storage time x packaging x temperature ns ns ns
*** P < 0.001; ** P < 0.01; * P < 0.05; ns = not significant, P > 0.05.
 C. K. Sanka& K Maharaj I Postharvest Biology and Technology 7 (1996) 109-118 117

with time, was observed only on the green herb stored at 3C. Hirata et al. (1987)
reported similar deterioration in water convolvulus (Ipomoea aquatica Forsk.) and
edible amaranth (Amaranthus mungostunus L.) stored at 1 and 6C and attributed
this to chilling injury. As a result of this deterioration, the packaged herb stored at
3C was considered unsalable by the 16th day.

4. Conclusion

Simple packaging (unmodified atmosphere) of the green herb shado beni was
very effective in reducing weight and moisture losses in storage, in retarding
chlorophyll degradation and loss of odour, and in the maintenance of salability.
Refrigerated storage can enhance the shelf life and quality of this delicate herb.
Leaf yellowing, however, is a limiting factor in refrigerated storage of the packaged
herb whereas for the unpackaged herb desiccation, wilting and a greyish/brown
discolouration became immediately apparent after storage. Post-storage shelf life
will be short under ambient tropical conditions and refrigeration is therefore
recommended. At 3C, the packaged herb appeared chill-injured while at the higher
storage temperatures, leaf yellowing and subsequent darkening occurred. These
results show that the herb can be packaged to prevent moisture loss and other
deleterious changes and stored at 10C for a maximum period of two weeks.

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