Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 21, 1996
Publication Date: N/A
Interpretive Summary: Carrot shreds are vulnerable to rapid deterioration, particularly, the textural quality during storage. A study was made to determine if calcium treatment would maintain the textural quality and membrane integrity, which could affect the textural quality. Calcium chloride (1 percent) treatment was helpful in retaining the textural quality and maintaining membrane integrity. With preservation of membrane integrity, the shelf life of shreds are extended. These results will be helpful to scientists in developing treatments to maintain quality of carrot shreds and in better understanding the role of calcium in maintaining membrane integrity.
Technical Abstract: The influence of calcium on firmness and membrane lipid structural components was evaluated during storage of shredded (wound-stressed) carrot tissues (Daucus carota L. 'Caropak'). During 10 days of storage at 10C and 95 percent RH, calcium treatment (applied as 1 percent w/v CaCl2 upon shredding) provided 6 percent to 14 percent greater firmness retention than ndid a water control treatment. Calcium accentuated net increases in total phospholipid and monogalactosyldiacylglycerol concentration after 4 and 10 days of storage, and in acylated steryl glycoside concentrations after 4 days of storage. Calcium partially counteracted a net reduction in steryl glycoside concentration which occurred following 4 days of storage, and prevented an increase in the free sterol:phospholipid ratio following 10 days of storage. Calcium preserved membrane integrity of carrot shreds not only by delaying senescence-related membrane lipid changes, but also by apparently augmenting membrane restructuring processes.