Storage Temperature-Dependent Changes in Physiology, Bioactive Compounds, Essential Oils, and Antibacterial Activity of Fresh Sage (Salvia officinalis)

Abstract

: Enhancing the quality and extending the storage of fresh herbs is becoming more and more popular, as their high perishability is often associated with suboptimal storage environments. This study examined the impacts of temperature (2, 6, and 20 ◦ C) on the quality attributes of fresh Salvia officinalis (sage) after postharvest storage. Greater weight loss, respiration rate, and ethylene production, together with reduced visual quality were observed when sage was stored at room temperature (20 ◦ C) compared with lower storage temperatures. This was reflected in the decrease in chlorophyll content observed at the end of the storage. In contrast, sage stored at 2 ◦ C exhibited lower phenol content and antioxidant activity but higher flavonoid content during storage. The EO yield was 1.51% and was significantly higher at 6 and 20 ◦ C after 5 days of storage, although no differences were detected after 10 and 15 days. The relative abundances of the three major components ( α -thujone, camphor, and 1,8-cineole) varied according to storage temperature and duration, with α -thujone exhibiting trends opposite to those of camphor and 1,8-cineole. Higher antibacterial activity against Escherichia coli was found with infusions prepared from plants stored for 5 days at 2 and 6 ◦ C compared with those stored at 20 ◦ C, where Staphylococcus aureus was more susceptible to infusions obtained from sage stored at 20 ◦ C for 5 days. These findings suggest that fresh sage should be stored at 6 ◦ C for up to 5 days, whereas a lower temperature (2 ◦ C) is recommended for longer storage periods, such as 10 days.