Effects of minimal processing and temperature on respiration rate of carrot (cv. 'Nantes')

Ada Margarida Correia Nunes Rocha; C. Mota; A.M.M.B. Morais

doi:10.17660/ActaHortic.2005.682.266

Effects of minimal processing and temperature on respiration rate of carrot (cv. 'Nantes')

Ada Margarida Correia Nunes Rocha, C. Mota, A.M.M.B. Morais

Resultado de pesquisa › revisão de pares

1 Citação (Scopus)

Resumo

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.

Idioma original	English
Título da publicação do anfitrião	V International Postharvest Symposium
Editora	International Society for Horticultural Science
Páginas	1967-1970
Número de páginas	4
ISBN (impresso)	9789066056480
DOIs	https://doi.org/10.17660/ActaHortic.2005.682.266
Estado da publicação	Publicado - 2005
Evento	V International Postharvest Symposium - Verona Duração: 6 jun. 2005 → 11 jun. 2005 Número de conferência: 5

Série de publicação

Nome	Acta Horticulturae
Editora	International Society for Horticultural Science
Volume	682
ISSN (impresso)	0567-7572
ISSN (eletrónico)	2406-6168

Conferência

Conferência	V International Postharvest Symposium
País/Território	Italy
Período	6/06/05 → 11/06/05

Acesso ao documento

10.17660/ActaHortic.2005.682.266

Outros arquivos e links

http://www.scopus.com/inward/record.url?scp=84879925027&partnerID=8YFLogxK

Citação

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title = "Effects of minimal processing and temperature on respiration rate of carrot (cv. 'Nantes')",

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.",

keywords = "Grated, Peeled, Shelf life, Sliced, Storage",

author = "Rocha, {Ada Margarida Correia Nunes} and C. Mota and A.M.M.B. Morais",

year = "2005",

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language = "English",

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note = "V International Postharvest Symposium ; Conference date: 06-06-2005 Through 11-06-2005",

}

Rocha, AMCN, Mota, C & Morais, AMMB 2005, Effects of minimal processing and temperature on respiration rate of carrot (cv. 'Nantes'). em V International Postharvest Symposium. Acta Horticulturae, vol. 682, International Society for Horticultural Science, pp. 1967-1970, V International Postharvest Symposium, Italy, 6/06/05. https://doi.org/10.17660/ActaHortic.2005.682.266

TY - GEN

T1 - Effects of minimal processing and temperature on respiration rate of carrot (cv. 'Nantes')

AU - Rocha, Ada Margarida Correia Nunes

AU - Mota, C.

AU - Morais, A.M.M.B.

N1 - Conference code: 5

PY - 2005

Y1 - 2005

N2 - 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.

AB - 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.

KW - Grated

KW - Peeled

KW - Shelf life

KW - Sliced

KW - Storage

UR - http://www.scopus.com/inward/record.url?scp=84879925027&partnerID=8YFLogxK

U2 - 10.17660/ActaHortic.2005.682.266

DO - 10.17660/ActaHortic.2005.682.266

M3 - Conference contribution

AN - SCOPUS:84879925027

SN - 9789066056480

T3 - Acta Horticulturae

SP - 1967

EP - 1970

BT - V International Postharvest Symposium

PB - International Society for Horticultural Science

T2 - V International Postharvest Symposium

Y2 - 6 June 2005 through 11 June 2005

ER -

Effects of minimal processing and temperature on respiration rate of carrot (cv. 'Nantes')

Resumo

Série de publicação

Conferência

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