Optimizing the postharvest storage conditions for high quality fresh sage

Abstract The use of fresh sage is increasingly popular due to its unique aroma and sensory characteristics. However, sage is a perishable fresh produce with a short shelf life, with limited knowledge of its storage conditions. This work investigated the effects of various temperatures (2, 6, and 20 °C) and relative humidity (RH) levels (atmospheric-65 % and high-95 %) on the quality characteristics of fresh sage during postharvest storage. The results indicated lower weight loss and respiration rate at lower temperatures and high RH. In addition, a higher phytochemical content (phenols, flavonoids, and ascorbic acid) and antioxidant activity were observed in sage stored at 2 and 6 °C (at a high RH level). Sage stored at 6 °C and 65 % RH, also presented higher phenolics and antioxidants. Storage at 20 °C resulted in higher microbial load compared to lower temperatures. Higher sage essential oil yield was found at plants stored at 6 °C, while camphor was also found at higher levels at this temperature. Thus, from the results, it could be suggested that postharvest storage of fresh sage at 6 °C along with high RH could contribute to the preservation of a fresh, aromatic fresh produce of high nutritional value.