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Impact of edible coatings on nutritional and physiological changes in lightly-processed carrots.

Author(s) : LI P., BARTH M. M.

Type of article: Article

Summary

To evaluate the effects of two edible coatings (EC) of varying pH (2.7 and 4.6) on carotene retention and other physiological changes in lightly-processed carrots during storage, carrots were treated with cellulose-based EC, packaged and stored at 1 deg C for 28 days. Samples were taken at regular intervals for analysis. The authors' results showed that carotene retention was 15% greater in the EC treatments versus control treatment throughout the 28 days. Samples treated with the lower pH EC had the highest CO2 and lowest O2 concentrations in headspace. Whiteness index and ethylene production were observed.

Details

  • Original title: Impact of edible coatings on nutritional and physiological changes in lightly-processed carrots.
  • Record ID : 1999-3694
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 14 - n. 1
  • Publication date: 1998/09

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