Abstract
Carrot can get damaged during harvesting or during storage which can reduce the quality. The research was conducted in the laboratory of post-harvest Vegetable Crops Research for the month of May-July 2016. The research aimed to analyze the effect of storage temperature and type of packaging on the characteristic of carrot. Factorial randomized block design with 4 x 4 and 2 replications was used in the study. The first factor was storage temperature consisted of 5 °C, 10 °C, 15 °C and room temperature. The second factor was the packaging comprised of polypropylene, polyethylene, wrapping, and non-packaging. Results showed that storage temperature affected water content, respiration rate, hardness, and weight loss in 3 weeks and 4 weeks of storage. Packaging affected on water content, vitamin C, respiration rate, and weight loss in 3 weeks, and 4 weeks. The temperature of 5 °C was the storage temperature that could maintain changes in the characteristics of the carrot. Polypropylene plastic type was an excellent package in maintaining changes in the characteristics of carrots during the storage process.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
