Sensory Quality of Orange, Purple and Yellow Carrots Stored under Controlled Atmosphere
AbstractThe influence of long-term storage of carrot (Daucus carota L.) roots under normal and controlled atmosphere (CA) on their sensory quality and soluble solids content was investigated. Carrot cultivars of orange (â€˜Nebulaâ€™), purple-orange (â€˜Purple Hazeâ€™) and yellow (â€˜Mello Yelloâ€™) colour of the roots were stored for 6 months at 0-1oC, under controlled atmosphere (CA) of gas composition 5% CO2+10% O2, 2% CO2+5% O2, 5% CO2+5% O2 and at normal atmosphere. Sensory quality was evaluated with quantitative descriptive analysis method. Roots of â€˜Nebulaâ€™ showed the best overall quality under normal atmosphere, although CA resulted in higher firmness and crunchiness. Roots of â€˜Purple Hazeâ€™ showed the best quality under 5% CO2+5% O2 or 5% CO2+10% O2. Storage in these CA variants resulted in higher sweetness, juiciness, crunchiness and firmness. Roots of â€˜Mello Yelloâ€™ showed the smallest differences in quality under CA variants. Storage of carrots in CA did not result in off-flavour or off-odour. CA-stored roots showed higher soluble solids content.
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