Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots

Abstract

Effects of low-cost packaging and storage on quality and retention of beta-carotene and ascorbic acid in fresh and dehydrated carrots were investigated. Fresh carrots were packaged in ventilated LDPE and Netlon bags and stored in ambient (22-37.5C, 35-80% RH), cool (17-21C, 90-95% RH) or cold (7.5-8.5C, 70-75% RH) conditions for 0-20 days. Blanched and dried carrot slices which had been dehydrated to 7-9% moisture content were packaged in single and double layers of HDPE bags and stored in ambient (15-37.5C, 40-85% RH) or cold (7.5-8.5C, 70-75% RH) conditions for 0-9 months. Results showed that Netlon-packaged fresh samples stored in ambient conditions spoiled after 3 days of storage, while cool storage of fresh Netlon-packaged samples led to spoilage after 20 days. LDPE-packaged carrots stored in both cool and cold conditions spoiled after 20 days. beta-Carotene and ascorbic acid levels in fresh carrot samples decreased during storage, while electrolyte leakage increased. Blanching and drying of carrot slices resulted in a significant decrease of beta-carotene and ascorbic acid; these levels decreased further during storage of dehydrated samples, although retention of beta-carotene and ascorbic acid was improved and browning was reduced in those samples packaged in double layers of HDPE and subjected to cold storage.