Controlled atmosphere storage of carrot slices, sticks and shreds
The physiology and quality of carrot (Daucus carota L.) slices, sticks, and shreds stored in air or controlled atmosphere (CA) of 0.5% O2 and 10% CO2 at 0, 5, and 10°C were monitored. The respiration of all 3 types of cut tissue was reduced when stored in CA and the reduction was greater with slices or sticks than with shreds. The RQ of sticks and shreds was higher in CA than in air at all temperatures. Ethylene production was less than 0.1 µl kg-1 h-1 and off-odor was not detected with any of the samples. CA was beneficial in reducing decay, weight loss, pH of sticks and shreds, white discoloration on shreds, and microbial growth on sticks. The latter two occurred only at 0 and 5°C.