Abstract
Holy basil (Ocimum tenuiflorum L.) is highly susceptible to chilling injury (CI) during postharvest storage, which limiting marketability and storage life. This study examined whether white or high-intensity blue light during cultivation, combined with postharvest sodium nitroprusside (SNP) treatment, alleviates CI and modulates volatile oil composition in green holy basil under cold storage. Plants were grown under white or high-intensity blue light and subsequently treated with 0, 100, 200, or 300 μM SNP before storage at 10 °C. Basil grown under high blue light and treated with 200 μM SNP showed the lowest electrolyte leakage and malondialdehyde levels, indicating reduced membrane damage and oxidative stress. High blue light also maintained higher antioxidant capacity and preserved key volatile compounds, including β-caryophyllene and humulene. Integrating high blue light with optimal SNP application effectively mitigates chilling-induced oxidative damage and improves postharvest quality, offering a practical strategy to extend shelf life in holy basil.