Abstrakt
The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H2O2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. ‘Maestro F1’) on the changes in nutrient composition and texture under different storage conditions
(S-1: 0°C, 98% RH; S-2: 0–2°C, 85–92% RH). Weight loss and quality changes in carrot roots were evaluated after 120 and 180 days of storage period (SP). After SP weight loss ranged from 3.20% (carrots from the first harvest in S-1 with H2O2 treatment) to 34.51% (carrots from the first harvest in S-2 with hot water treatment). Dry matter (DM) content in carrot roots varied in dependence of the harvest time (9.57–12.22%) and increased after the SP exept in carrot from first harvest with hot water and H2O2 treatments in S-1. Total sugar content (TSC) increased after SP, more in S-2 cooling room. Vitamin C content in carrot roots decreased more in S-2 (20.7–52.3%) in comparison to S-1 storage conditions (2.0–18.2%). The hardnessand flexibility of carrot roots increased after SP for all treatments. Prestorage washing treatments (H2O2 or NaOCl) and storage in S-1 storage regime at temperature (0°C) with a high relative humidity 98% maintained quality of carrot root.
Bibliografia
Augšpole, I., Rakčejeva, T., Grâmatina, I. (2013). Changes of physically-chemical parameters of ‘Nante’ carrot hybrids during storage in traditional conditions. Proc.
Latv. Acad. Sci. B Nat. Exact Appl. Sci., 67(4–5), 416–421.
Belitz, H.D., Grosch, W., Schieberle, P. (2008). Lehrbuch der Lebensmittelchemie, 6. Auflage. Springer Verlag, Berlin–Heidelberg, pp 891–909.
Belović, M., Pestorić, M., Mastilović, J., Kevrešan, Ž., Ilić, S.Z., Šunić, L. (2014). Instrumental measuring of the hardness of fresh and cooked parsnip (Pastinaca sativa).
Food Feed Res., 41, 55–61.
Bufler, G., Horneburg, B. (2013). Changes in sugar and starch concentrations in parsnip (Pastinaca sativa L.) during root growth and development and in cold storage.
J. Hort. Sci. Biotech., 88, 756–761.
Chen, L., Opara, U.L. (2013). Review: Texture measurement approaches in fresh and processed foods – A review. Food Res. Inter., 51(2), 823–835.
Correa, P.C., Farinha, L.R.L., Finger, F.L., Oliveira, G.H.H., Campos, S.C., Bohelto, F.M. (2012). Effect of physical characteristics on the transpiration rate of carrots during storage. Acta Hortic. 934, 1341–1346.
De Belie, N., Laustsen, A.M., Martens, M. (2002). Use of physico-chemical methods for assessment of sensory changes in carrot texture and sweetness during cooking.
J. Texture Stud. 33, 367–388.
Eshel, D., Regev, R., Orenstein, J., Droby, S., Gan-Mor, S. (2009). Combining physical, chemical and biological methods for synergistic control of postharvest diseases:
A case study of black root rot of carrot. Postharvest Biol. Technol., 54(1), 48–52.
Gajewski, M., Szymczak, P., Danilcenko, H. (2010). Changes of physical and chemical traits of roots of different carrot cultivars under cold store conditions. Veg. Crops Res. Bull., 2, 115–127.
S.Z., Šunić, L. (2015). Carbohydrate changes in parsnip (Pastinaca sativa L.) during long-term cold storage. Acta Hortic., 1079, 667–674.
Ilić, S.Z., Šunić, L., Barać, S., Stanojević, L., Cvetković, D. (2013). Effect of postharvest treatments and storage conditions on quality parameters of carrots (Daucus carota
L.). J. Agric. Sci., 5(5), 100–106.
Ilić, S.Z., Šunić, L., Milenković, L. (2016). Extended harvest time improve the shelf life of cereliac (Apium graveolens var. rapaceum) through postharvest treatment
and storage conditions. Acta Hortic., 1142, 269–275.
Isaac, O., Maalekuu, B.K. (2013). Effect of some postharvest treatments on the quality and shelf life of three cultivars of carrot (Daucus carota L.) during storage at
room temperature. Am. J. Food Nutr., 3(2), 64–72.
Istella, S., Muha, V., Terbe, I. (2006). Storage ability and differences of carrot varieties defined by firmness changes measured with new non-destructive acoustic method. Int. J. Hortic. Sci., 12(1), 37–40.
Jany, M.N.H., Sarker, C., Mazumder, M.A.R., Shikder, M.F.H. (2008). Effect of storage conditions on quality and shelf life of selected winter vegetables. J. Bangl. Agric. Univ., 6, 391–400.
Kays, S.J., Paull, R.E. (2004). Postharvest biology. Exon Press, Athens, GA.
Leceta, I., Molinaro, S., Guerrero, P., Kerry, J.P., de la Caba, K. (2015). Quality attributes of map packaged ready-to-eat baby carrots by using chitosan-based coatings.
Postharvest Biol. Technol., 100, 142–150.
Leong, S.Y., Oey, I. (2012). Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal
treatment. Food Chem., 134, 2075–2085.
Matejkova, J., Petrikova, K. (2010). Variation in content of carotenoids and vitamin C in carrots. Notul. Sci. Biol. 2(4), 88–91.
Ng, A., Srruth, A.C.,Waldron, K. (1999). Cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage. Proceed of the 7th Inter. Working
Conference on Stored-product Protection, vol. 2, pp. 1693–1697.
Poberezny, J., Wszelaczynska, E., Keutgen, A.J. (2012). Yield and chemical content of carrot storage roots depending on foliar fertilization with magnesium and duration
of storage. J. Element., 17, 479–494.
Rydenheim, L. (2008). Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip. Master projects.
Faculty of Landscape planning, Horticulture and Agricultural Science, Department of Horticulture, SLU, Alnarp.
Seljåsen, R., Kristensen, H.L., Lauridsen, C., Wyss, G.S., Kretzschmar, U., Birlouez-Aragone, I., Kahl, J. (2013). Quality of carrots as affected by pre- and postharvest
factors and processing. J. Sci. Food Agric., 93, 2611–2626.
Sharma, K.D., Karki, S., Thakur, N.S., Attri, S. (2012). Chemical composition, functional properties and processing of carrot – a review. J. Food Sci. Technol., 49, 22–32.
Singh, D.P., Beloy, J., McInerney, J.K., Day, L. (2012). Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and
antioxidant capacity of carrots (Daucus carota L.). Food Chem., 132, 1161–1170.
Seyoum, T., Osthoff, G., Steyn, M.S., Engelbrecht, G.M., Pretorius, J.C. (2011). The effect of preharvest treatment, disinfection and storage environment on quality
of carrots. J. Food Proc. Preserv., 35, 331–341.
SRPS EN 14130:2008 (2012). Foodstuffs – Determination of vitamin C by HPLC. Institute for Standardization of Serbia.
Downloads
Download data is not yet available.
