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Prestorage of carrots. Effects on storability and quality.

[In Norwegian. / En norvégien.]

Author(s) : HOFTUN H.

Type of article: Article

Summary

In an experiment involving precooling of carrots, the "Duke" variety was maintained at a constant temperature of 0 deg C, or at 5, 10 and 15 deg C for 1, 2 and 3 weeks before storage at 0 deg C. The total storage period was five months. During the storage period, CO2 production was measured. After storage, weight loss, weight of healthy carrots, weight of rotten tissue, weight of new leaves and secondary lateral roots were observed, and an enzymatic analysis of glucose, fructose and sucrose was carried out. Mycocentrospora acerina was the main cause of rotting. Results are given

Details

  • Original title: [In Norwegian. / En norvégien.]
  • Record ID : 1994-0304
  • Languages: Norwegian
  • Source: Nor. Landbruksforsking/Nor. Agric. Res. - vol. 7 - n. 2
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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