Abstract
During storage minimally processed carrot tends to become slimy, loose its firmness, and develop off-odours, consequences of both microbial spoilage and anaerobic catabolism due to very high respiration rates. Fermentation occurs when depletion of oxygen inside the packages is produced. The impact of minimal processing on the respiration rate of carrot is one of the factors determining shelf life. The objective of this research was to study the evolution of the respiration rate after minimal processing of carrot (cv. 'Nantes'). Respiration rate of carrots stored at 4°C and 20°C was affected by processing operations. Storage at low temperature decreased the respiration rate.
| Original language | English |
|---|---|
| Title of host publication | V International Postharvest Symposium |
| Publisher | International Society for Horticultural Science |
| Pages | 1967-1970 |
| Number of pages | 4 |
| ISBN (Print) | 9789066056480 |
| DOIs | |
| Publication status | Published - 2005 |
| Event | V International Postharvest Symposium - Verona, Italy Duration: 6 Jun 2005 → 11 Jun 2005 Conference number: 5 |
Publication series
| Name | Acta Horticulturae |
|---|---|
| Publisher | International Society for Horticultural Science |
| Volume | 682 |
| ISSN (Print) | 0567-7572 |
| ISSN (Electronic) | 2406-6168 |
Conference
| Conference | V International Postharvest Symposium |
|---|---|
| Country/Territory | Italy |
| Period | 6/06/05 → 11/06/05 |
Keywords
- Grated
- Peeled
- Shelf life
- Sliced
- Storage