PRE-HARVEST AND POSTHARVEST TEMPERATURE CONDITIONING OF GREENHOUSE-GROWN SWEET BASIL

Postharvest shelf life (defined by visual quality) of fresh, greenhous e-grown sweet basil (Ocimum basilicum L.) at 5 degrees C was only 3 to 4 d due to the appearance of chilling injury symptoms. Plants chill-h ardened at 10 degrees C for 4 h daily (2 h at the end of the light per iod and 2 h at the beginning of the dark period) for 2 d, before harve sting and packaging, had approximate to 3 d longer postharvest life. F our- to 6-week-old plants were chill-hardened for 1 week at several pe riods during the day. Chill-hardening at the beginning of the day exte nded the average shelf life of cuttings from 4- to 5-week-old plants b y 1 and 1.5 d, respectively, Shelf life either was decreased or not af fected by the other periods of preharvest hardening. More importantly, postharvest chill-hardening of packaged sweet basil for 1 day at 10 d egrees C in darkness before transfer to 5 degrees C increased average shelf life by 5 d. Good potential exists for postharvest chill-hardeni ng of packaged sweet basil since this method is effective and convenie nt.