Extending shelf-life of minimally processed carrots
Goncalves L., Beirao-da-Costa M.L., Moldao-Martins M.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. 143 p.
2004
บทคัดย่อ
Recently an increasing market demand for minimally processed vegetables has been observed.Physiological and biochemical changes in such products may occur at faster rates than in intact raw commodities due to tissue damage.Accelerated quality loss, especially in colour and firmness caused by the action of endogenous enzymes and microorganisms, may occur.
The main objective of this study was to extend the shelf-life of carrots by the application of mild heat pre treatments to whole carrots “Nates” and modified atmosphere packaging after minimally processed.In order to optimize the treatment conditions, the response surface mythology (RSM) was applied using as independent variables: water bath temperature, the exposure treatment time and storage time.Three different atmosphere conditions were tested: passive mode (20.9 O2 – 0.03% CO2), active mode (1% O2 – 10% CO2) and (80% O2 – 0.1% CO2).Samples were evaluated for : colour (L* a* b*), texture (conducted on a TA-XT2 texturometer), pH, solid soluble contents and exudates.
Within the considered experimental conditions, carrots submitted to mild heat pre treatment at 35 °C during 60 minutes were those tat better preserved the quality attributes along storage period.The modified atmosphere packaging had a little effect in extending the shelf life of carrot processed.The carrot submitted to selected mild heat pre treatment, minimally processed and packed under passive mode atmosphere, showed less susceptibility to browning and dehydration.