Potato and Carrot Crops

Vorobiev, Eugène; Lebovka, Nikolaï

doi:10.1007/978-3-030-40917-3_10

Cited by 3 publications

(2 citation statements)

References 35 publications

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“…Cucumbers belonging to the Cucurbitiaceae family contain approximately 95% water, 3.6% carbohydrates, and 0.65% protein, (150 kcal kg -1 ) calories and are good sources of phytonutrients such as flavonoids, lignans, and triterpenes with antioxidant, anti-inflammatory, anti-carcinogenic, antielastase and anti-hyperglycemic benefits [4,5]. During winter, carrot is in great demand which is highly nutritious being a good source of proteins, carbohydrates, fats, dietary fiber, vitamin, minerals (sodium and potassium), antioxidants, and molybdenum [6]. Carrot (Daucus carota L) is a root vegetable that belongs to the family Umbelliferae.…”

Section: Introductionmentioning

confidence: 99%

“…Carrot (Daucus carota L) is a root vegetable that belongs to the family Umbelliferae. Carrot is known as vitaminized food because of the presence of phenols, L-(+)-ascorbic acid, tocopherol, polyacetylene, and beta-carotene which act as anticarcinogens [7], and immunity enhancers [6]. But production of fresh-cut products (fruits and vegetables) gets restricted due to product deterioration caused by types of tools used, water used for washing, handling conditions, the exposed surface area of the product, and storage conditions like temperature, humidity, packaging, and sanitation.…”

Section: Introductionmentioning

confidence: 99%

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Edible Coatings: A Novel Technique for Shelf Life Extension of Fresh Cut Vegetables

Nikhanj¹

2023

World J Food Nutr

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Edible coatings have gained significant importance recently for the shelf life extension of fresh-cut fruits and vegetables. Food commodities being extremely perishable resulted in quality deterioration easily during storage. Edible coatings help to reduce post-harvest losses including moisture loss, ripening, and physio-chemical qualities. The use of edible coating offers hope for extending shelf life while maintaining product quality. Foods may be coated with edible materials as an alternative to non-biodegradable packaging materials. This current mini-review presents edible coatings, their types for fresh-cut vegetables, their advantages, and their futuristic scope with the incorporation of active ingredients to enhance the antimicrobial effect of edible coatings.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Edible Coatings: A Novel Technique for Shelf Life Extension of Fresh Cut Vegetables

Nikhanj¹

2023

World J Food Nutr

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Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields

Blahovec

Kouřím

Lebovka

2021

Food Bioprocess Technol

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Impact of refrigerated storage on the bioactive compounds and antioxidant capacity of two Algerian carrot varieties (Daucus carota L.)

Arkoub-Djermoune

Louailèche

Benmeziane³

et al. 2020

Acta Universitatis Sapientiae, Alimentaria

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Carrot (Daucus carota L.) is one of the main root vegetables rich in bioactive compounds with appreciable health-promoting properties, largely consumed in Algeria. In the current study, the storage effect (at 4 °C throughout 12 days) on bioactive compound stability and the antioxidant activity of two Algerian orange carrot varieties (Supermuscade and Touchon) were investigated. Total phenolic content of samples was determined by the Folin–Ciocâlteu method. Antioxidant capacity was determined spectrophotometrically, based on the evaluation of Free Radical Scavenging Activity (FRSA) using DPPH radical and Ferric Reducing Power (FRP). The results showed that the Touchon variety is richer in phenolics, flavonoids, and carotenoids and presents higher antioxidant activity in comparison with the Supermuscade variety. At the end of storage, the bioactive compound content and antiradical activity increased significantly (p < 0.05). Also, an extremely significant correlation (p < 0.001) was observed between the antioxidant contents and the antioxidant capacities of aqueous carrot extracts.

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Potato and Carrot Crops

Cited by 3 publications

References 35 publications

Edible Coatings: A Novel Technique for Shelf Life Extension of Fresh Cut Vegetables

Edible Coatings: A Novel Technique for Shelf Life Extension of Fresh Cut Vegetables

Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields

Impact of refrigerated storage on the bioactive compounds and antioxidant capacity of two Algerian carrot varieties (Daucus carota L.)

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