La Conservations en Chambre Froide : Etude De Quelques Facteurs

Bosc, J.; Luneau, Christopher

doi:10.17660/actahortic.1994.354.23

Cited by 1 publication

(1 citation statement)

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“…Modification of the existing packaging system with uniform distribution of perforations should be evaluated to improve the aeration, beneficial in reducing losses during storage. Storage losses have also been correlated to carrot maturity (Davies and Lewis, 1980), harvest time (Fritz and Weichmann, 1979) and weather conditions (Villeneuve et al, 1993). Some of the suggested control methods to prevent the decay during storage of carrots are storage at relative humidity 98-100% (Van den Berg and Lentz, 1968), rapid cooling after harvesting (Finlayson et al, 1989), spraying of benomyl on the carrot tops before harvesting (Tahvonen, 1964), application of iprodione before storage and synergistic effect of physical and low residue chemical agents (Eshel et al, 2009).…”

Section: Discolorationmentioning

confidence: 99%

Challenges and potential solutions to utilization of carrot rejects and waste in food processing

Kaur

Orsat

Singh

2021

BFJ

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PurposeOf the global carrot production, 20–30% is outgraded as carrot rejects and waste (CRW) at the primary processing level, which is partially used toward animal feed and the remaining ends in the landfills. This study was undertaken to identify the hurdles and seek potential solutions for using CRW in food processing.Design/methodology/approachCRW were procured from the processing unit in Ontario, Canada, as (1) outgraded carrots (OGCs) and (2) processed discards (PDs). The physical parameters of CRW, imperfections responsible for their separation from the graded carrots and shelf-life studies were recorded.FindingsA significant difference with p ≤ 0.05 was recorded for both the physical parameters and the nature of imperfections in CRW. Discolored carrots (42.37 ± 3.59%) and the presence of vertical splits (52.71 ± 3.18%) were among the top defects in the OGCs. In contrast, the presence of broken tips (54.83 ± 2.52%) and vertical splits (40.56 ± 2.65%) were among the primary cause for the generation of PDs. In total, five percent of CRW were initially infected, which later increased to 30% during the seven days storage period.Research limitations/implicationsThe limitation of the study was that only two varieties of carrots were considered and these were procured from one processor (the authors’ industry partner) at different time intervals of the year. Microbiological analysis could not be completed and reported due to prevailing coronavirus disease 2019 (COVID-19) situation but is included for future studies.Practical implicationsDevelopment of specialized post-harvest packaging and handling protocols and separation of infected fragments are essential before suggesting the use of CRW in food processing.Originality/valueNumerous studies report on the post-harvest management and processing of graded carrots, but limited to no studies are published on the usage of CRW in food processing.

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