For dill a concentration of 20% O2 and 15% CO2 maintains better the quality, while the preferred temperature is 2?C

This study was performed to evaluate four atmospheres varying in O2, CO2 and N2 concentrations on the composition and quality of dill (Anethum graveolens L. cv. Ducat) during storage. Seeds were sown directly in the soil on 16/01/2010 and the plants harvested 93 days after sowing. The leaves (lamina and petiole) were weighed at harvest and immediately transferred to airtight plastic bags within which the atmospheres were modified by injection of O2, CO2 and N2 through a gas mixer (PBI Dansensor, Map Mix 9000 ME, Denmark).The treatments that were applied (O2 - CO2 - N2) were: (1): 20 - 0 - 80, (2): 20 - 5 - 75, (3): 20 - 10 - 70, (4): 20 - 15 - 65. All samples were stored for 7 days at 2 or 5 ?C and the gas composition within the bags maintained at the desired levels by air renewal using a gas sensor (PBI Dansensor Checkmate II) and gas mixer. From the results, it was found that weight loss during storage varied between 7 and 12% at 2?C and 13 and 17% at 5?C irrespective of the gas composition. Vitamin C concentration decreased during storage, but at both storage temperatures the decrease was less at the highest CO2 level. The concentration of total phenolics also decreased during storage, irrespective of the composition of the storage atmosphere. There was a loss of chlorophyll during storage, which tended to be greater at 5?C than at 2?C, but was prevented at both temperatures by the highest CO2 concentration. In consequence, leaves stored under a gas composition of 20 - 15 - 65 (O2 - CO2 - N2) were greener at the end of storage. This, in conjunction with the relatively higher vitamin C concentration in this treatment, indicates that the most suitable storage atmosphere for quality retention in dill is a concentration of 20% O2 and 15% CO2, while the preferred temperature is 2?C due to the lower rate of weight loss. ? Sources:THE EFFECT OF CONTROLLED ATMOSPHERES ON THE COMPOSITION AND QUALITY OF DILL (ANETHUM GRAVEOLENS L. CV. DUCAT) CULTIVATED IN SPRING AND STORED AT TWO TEMPERATURESTsamaidi, D.(*), Karapanos, I.C. and Passam, H.C.dtsamaidi@aua.grAgricultural University of Athens, Laboratory of Vegetable Production, Iera Odos 75, 11855 Athens, Greece CA MA 2013, XI International Controlled & Modified Atmosphere Research Conference, Trani (Italy), 3-7 June 2013 The picture is by http://toddsbbi.com/food/dill-seed/