EFFECT OF MELATONIN ON QUALITY AND SHELF LIFE OF PARSLEY (PETROSELINUM CRISPUM) DURING POST HARVEST STORAGE

Parsley (Petroselinum crispum) is a widely utilized culinary herb valued for its aromatic flavor and nutritional benefits. However, its high perishability often leads to substantial post-harvest losses. In this study, the effectiveness of exogenous melatonin was investigated as a natural treatment to extend parsley’s shelf life and preserve its quality during storage. Parsley samples were divided into control (water-dipped) and melatonin-treated groups, then stored under ambient and refrigerated conditions. Physicochemical measurements—including proximate composition (moisture, ash, crude protein, crude fat, and crude fiber), enzymatic browning (polyphenol oxidase activity), and sensory evaluations—were performed over a nine-day period at three-day intervals. The results showed that melatonin-treated parsley consistently exhibited lower browning indices, reduced moisture fluctuations, and improved overall sensory scores compared to the control group. Enzymatic browning was significantly attenuated in melatonin-treated samples, indicating melatonin’s potential role in hindering oxidative processes. Additionally, the treated samples retained higher acceptability ratings in terms of color and aroma, reflecting minimal quality degradation. Refrigerated storage further enhanced these benefits by slowing metabolic and microbial activity, thus supporting the synergistic effect of melatonin application and low-temperature conditions. In conclusion, exogenous melatonin treatment effectively mitigates post-harvest deterioration in parsley, maintaining both its nutritional and sensory attributes. These findings suggest that a combination of melatonin treatment and proper temperature management can offer a viable, natural approach to improving parsley’s marketability and reducing waste in the supply chain.