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United States Department of Agriculture

Agricultural Research Service

Title: Controlled Atmosphere Storage of Carrot Slices, Sticks, and Shreds

Authors
item Izumi, Hidemi - KINKI UNIVERSITY, JAPAN
item Watada, Alley
item Ko, Nathanee - UNIVERSITY OF MARYLAND
item Douglas, Willard

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 1, 1996
Publication Date: N/A

Interpretive Summary: Quality of fresh-cut carrots are not satisfactory because of the white surface tissue and dehydrated appearance. Research was undertaken to determine if quality can be maintained if the fresh-cut carrots were held in controlled atmosphere (CA) of 0.5 percent O2 and 10 percent CO2. CA reduced the respiration rate and increased glycolysis (anaerobic respiration) of carrot slices, sticks and shreds at 0 degrees, 5 degrees, and 10 degrees C. The increased glycolysis was not sufficient to cause physiological disorder or off-odor. CA reduced decay and weight loss and slightly reduced the white tissue formation. These results will be used in developing packages that will attain the above gas mixtures for maintaining the quality of fresh-cut carrots.

Technical Abstract: Physiology and quality of carrot (Daucus carota L.) slices, sticks, and shreds stored in air or CA of 0.5 percent O2 and 10 percent CO2 at 0 degrees, 5 degrees, and 10 degrees C were monitored. Respiration of all cuts was reduced when stored in CA and the reduction was greater with slices or sticks than with shreds. The RQ of sticks and shreds was higher in CA than in air at all temperatures. Ethylene production was less than 0.1 ul kg-1 hr-1 and off-odor was not detected with any of the samples. CA was beneficial in reducing decay, weight loss, pH of sticks and shreds, white discoloration on shreds, and microbial growth on sticks. The latter two occurred only at 0 degrees and 5 degrees C.

Last Modified: 9/2/2014
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