Postharvest Quality Dynamics of Tarragon: Role of Disinfection, Packaging, and Storage Time

ABSTRACT

This study evaluated the effects of different disinfection methods (gamma irradiation and cold plasma) and packaging conditions during storage on the quality characteristics of tarragon. Disinfection treatments included gamma irradiation and cold plasma. Packaging treatments consisted of four polyethylene‐based nanocomposite films under air and vacuum conditions, and samples were stored for 3, 6, and 9 months. The results showed that gamma irradiation reduced important quality indicators such as essential oil and total phenolic content compared with cold plasma treatment. The optimal quality characteristics were obtained using 20 kV cold plasma for 10 min. Increasing storage time reduced total phenolic content by 52.5% and affected color parameters, with a decrease in L* and an increase in b* values. The nanocomposite packaging films were effective in preserving the amount and major components of tarragon essential oil during storage. Overall, cold plasma treatment and appropriate packaging improved the preservation of tarragon quality during storage.