Controlled-atmosphere Storage of Shredded Carrots

Abstract

Quality and physiology of carrot shreds were monitored during storage in air, low O2 (0.5%, 1%, and 2%), or high CO2 (3%, 6%, and 10%) at 0, 5, and 10C to evaluate the response to controlled-atmosphere (CA) storage. Oxygen uptake and CO2 production from respiration were reduced under low-O2 or high-CO2 atmosphere, the reduction being greater at lower O2 and higher CO2 levels. The respiratory quotient was about 1 with samples in air, more than 1 in low-O2, and less than 1 in high-CO2 atmosphere during storage at all temperatures. No differences were found in ethylene production, which were less than 0.2 μl·kg–1·h–1 with all samples. The CA containing 0.5% O2 and 10% CO2 reduced weight loss and formation of white-colored tissue and decreased pH, but did not affect microbial count and texture at all temperatures. Off-odor and black root rot were not detected in both CA and air atmospheres.