Retarding Changes of Postharvest Qualities of Sweet Basil (Ocimum basilicum Linn.) by Vapor-Phase Vinegar

Fresh leaves of sweet basil (Ocimum basilicum) were exposed to ambient upland rice vinegar (URV) vapor containing 4% acetic acid (AA) for 0, 2, 4, 6, 8, or 10 min, before packing in polyethylene bags and storing at 12°C. This extended the postharvest storage life of sweet basil by retaining greenness, freshness, and antioxidants. The gas chromatography-mass spectrometry (GC-MS) results showed a number of other volatiles in URV vapor, including ethyl acetate, propane, pentanal, and acetic acid.