Effect of storage environment on carrot root rots and biochemical changes during storage

Abstract

The optimum temperature and relative humidity for the development of carrot root rot during storage were found to be 20°C and 60%, respectively, and rot development increased as these environmental factors increased in magnitude. Temperature and relative humidity both enhance the biodeterioration of the carrot root through an increase in the diameter the rotted area of infected roots. The rot during storage was found to be caused by Rhizopus oryzae, Trichoderma harzianum, Botryodiplodia theobromae, Aspergillus niger and Aspergillus flavus. The fungi enter through wounds and natural openings. The amounts of total soluble sugar in rotted carrot root were substantially decreased 2 – 4 days after infection and paper chromatography showed the presence of glucose, maltose, sucrose, lactose and galactose in healthy carrot roots, while only lactose and galactose were present in infected roots. The ascorbic acid, total nitrogen, crude protein, crude fibre, fat and mineral contens in infected carrot roots reduced as the storage period was prolonged.