Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature

Abstract

Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage-life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P-plus microporous film (CO2 permeability of 29103mL.m 2.d 1.atm 1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was triggered by the depletion of oxygen more than by the rise in carbon dioxide.

Estádios de maturação de goiabas 'Kumagai' e 'Pedro Sato' para o processamento mínimo

“…No entanto, após o processamento, houve declínio das notas, possivelmente em função do escurecimento da região placentária, do ressecamento do mesocarpo e da aparente perda do frescor inicial, os quais, de acordo com KADER (2002), são fatores relevantes para aceitação ou rejeição de um produto. O ressecamento observado na região do mesocarpo das goiabas é semelhante ao dano que ocorre em cenouras minimamente processadas, denominado white blush, que torna o produto com aparência envelhecida e pouco atraente (BARRY-RYAN et al, 2000). Para a variedade 'Kumagai', foi observada pequena diferença entre as notas de aparência, provavelmente associadas às menores diferenças visuais entre os estádios de maturação, fato comprovado quando são observados os valores correspondentes à coloração da polpa dessa variedade (Figura 1).…”

Handbook of Plant Food Phytochemicals

“…In this study machine harvesting did not induce significant changes compared to hand harvesting, however the severity of post-harvest handling had a significant effect [64]. Increased respiration and increased levels of phenolic compound accumulation in carrots related to the severity of post-harvest handling, storage and processing treatments have been widely reported [10,11,77,151], however such responses can be slowed by low temperature storage [59]. Increases in phenolic compounds are associated with increased antioxidant potential, however oxidation of phenolic compounds can result in undesirable browning during storage in carrot and other crops; and accumulation of certain phenolic compounds such as isocoumarins can result in bitter favour [59,64,151].…”

Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

“…There is shelf life limitation of minimally processed carrots from 4 to 5 days due to a high respiration rate, development of off-flavour, acidification, and loss of firmness, discoloration, and microbial spoilage. Shredded carrots are an increasingly popular product, but their sales are restricted due to rapid deterioration during storage [1]. Fresh-cut fruits and vegetables have been very popular for the bioavailability of numerous vitamins, minerals and other phytochemicals.…”