Sensory Quality of Orange, Purple and Yellow Carrots Stored under Controlled Atmosphere


  • Marek GAJEWSKI Warsaw University of Life Sciences, 166 Nowoursynowska, 02-787 Warszawa (PL)
  • Paweł SZYMCZAK Warsaw University of Life Sciences (PL)
  • Jadwiga RADZANOWSKA Warsaw University of Life Sciences (SGGW) Department of Vegetable and Medicinal Plants, Nowoursynowska 166, 02-787 Warszawa (PL)



The 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 (‘Nebula’), purple-orange (‘Purple Haze’) and yellow (‘Mello Yello’) 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 ‘Nebula’ showed the best overall quality under normal atmosphere, although CA resulted in higher firmness and crunchiness. Roots of ‘Purple Haze’ 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 ‘Mello Yello’ 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.




How to Cite

GAJEWSKI, M., SZYMCZAK, P., & RADZANOWSKA, J. (2010). Sensory Quality of Orange, Purple and Yellow Carrots Stored under Controlled Atmosphere. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(3), 169–176.



Research Articles
DOI: 10.15835/nbha3834662

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