Abstract
ABSTRACTFirmness of canned, diced carrots (‘Royal Chantenay’ and ‘Spartan Fancy’) and red beets (‘Ruby Queen’ and ‘Detroit Dark Red’) was measured by an extrusion method over a period of 600 days storage at 18°C and 38°C. There was a slight but significant increase in firmness of carrots during storage but no difference due to storage temperature. In contrast, there was a highly significant decrease in firmness of beets with storage time (860 Newtons to 660 Newtons) and the rate of loss in firmness was four times as rapid at 38°C as at 18°C. The rate of loss in firmness at 18°C was not sufficient to be detrimental to quality during normal holding periods. There were highly significant differences in firmness of cultivars of both crops.
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 callDisclaimer: 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.
