الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The present investigation was conducted at El-Quassassin Horticultural Research Station, Ismailia Governorate, Horticultural Research Institute, Agricultural Research Center, Ministry of Agriculture, during the two successive seasons of 2006/2007 and 2007/2008 to study the effect of effect of drying methods and packing materials during 12 months storage period on plant and volatile oil quality and quantity, in the herb of parsley (Petroselinum sativum Hoffm.) and dill (Anethum graveolens L.) plants.The highest (%) of the oil main components (α- phyllendren and limonene) were (45.99 and 32.58 %) obtained from oven drying at 45°C, while the lowest values were (35.21 and 26.60 %) respectively, from sun drying at 30 ± 5°C in dill during the both seasons. The oven drying method gave the highest chlorophyll and carotene contents, while the sun drying method gave the lowest values in both plants.The greenhouse drying method gave the highest percentages of nitrogen, protein, reducing and non reducing sugars, while the sun drying method gave the lowest values in both plants. The glass jars gave the highest values of chlorophyll, carotene contents, nitrogen, protein, and reducing sugars percentages in parsley and dill plants during the both seasons. The cartoon boxes gave the highest values of non reducing sugars in parsley and dill plant during both seasons. The polyethylene bags resulted the lowest significantly values in all above chemical characters in the first and second seasons. The storage period at 2 month gave the highest values of chlorophyll, carotene contents, nitrogen, protein and non reducing sugars percentages in parsley and dill plants during the both seasons. The storage period at 12 months gave the lowest values of chlorophyll, carotene contents, nitrogen, protein and reducing sugars percentage in parsley and dill plants during the both seasons. The interaction between packing in glass jar for 12 months gave the highest values of chlorophyll, carotene contents, nitrogen, protein and non reducing sugars percentages in parsley and dill plants during the both seasons. The interaction between packing in polyethylene bags for 12 months gave the lowest significantly values in all above chemical characters in the first and second seasons. It can be recomonded that using the oven drying method at 45 °C for 6 hrs and packing in glass jars for storage period maximum 6 months was the best procedure to produce the good quality of parsley and dill dried herbs if compared with the other tested treatments, since it kept the characterized features increasing leaf volatile oils quantity and quality, chlorophylls and carotene contents.