The effect of storage conditions on the quality criteria of some spices

In this study the change on the quality criteria (volatile oil, moisture and color) of samples of oregano (Origanum onites and Origanum vulgare) and bay leaves (Laurus nobilis) which were stored at the two different storage temperatures (ambient temperature and 20±4 ºC) for 9 months has been investigated. The aim of this study is to observe the change in volatile oil, moisture and color parameters of raw material during long storage term in spices industry where the storage of raw material for a long term is an important point. The samples of oregano and bay leaves were stored in the ambient temperature and 20±4 ºC for 9 months in polypropylene bags in dry and dark conditions and not exposed to direct sunlight. During the storage volatile oil, moisture and color parameters (L, a, b) of the samples have been analyzed periodically. Moisture and volatile oil of samples were analyzed bimonthly in summer to investigate the effect of the high temperature on these parameters.The considerable loss was observed in volatile oil of oregano after storage in room temperature for 9 months.The loss on the moisture content of bay leaves was prevented by storage at the 20±4 ºC. Whereupon it was found that the broken leaves which caused by over drying and occurred during processing could be minimized.