MODIFIED ATMOSPHERE PACKAGING AND STORAGE FOR PROLONGED SHELF LIFE OF CORIANDER LEAVES

Coriander leaves, belonging to the Umbelliferous family, are widely used as a spicy green adjunct in daily cooking and salads. Typically, the first harvest occurs 20–25 days after sowing, with subsequent harvests on the 30th and 40th days, yielding approximately 6–8 tons per hectare. Post-harvest losses are a concern, and modified atmosphere packaging (MAP) has emerged as a strategy to extend shelf life for bulk storage and consumer-sized packages while maintaining minimally processed, healthy foods. This study assessed the impact of refrigerated MAP conditions on the chemical, nutritional, microbiological, and organoleptic qualities of minimally processed coriander leaves. Leaves were pretreated with 1% citric acid, potassium metabisulphite, and salt for 30 seconds, then stored under modified atmospheres of oxygen, carbon dioxide, and nitrogen in 500 ml bottles at 12°C. During storage, moisture, pH, fiber, total sugar, and ascorbic acid gradually decreased, while acidity, total soluble solids, and reducing sugar increased. Pretreatment combinations T2 (MAP) and T3 (MAP + citric acid) performed best in preserving quality. Microbial counts increased modestly, but organoleptic evaluation indicated no adverse effects on chutney or other products. The findings demonstrate that MAP, particularly when combined with appropriate pretreatment, effectively preserves the nutritional and sensory qualities of coriander leaves for extended storage