Abstract
Abstract The objective of this study was to evaluate the effects of two edible coatings (EC) of varying pH (2.7 and 4.6) on carotene retention and other physiological changes in lightly-processed (LP) carrots during storage. Carrots were treated with cellulose-based EC, packaged and stored at 1°C for 28 days. Samples were taken at regular intervals for analysis. Our results showed that carotene retention was 15% greater in the EC treatments versus control treatment throughout the 28 days. Samples treated with the lower pH EC had the highest CO2 and lowest O2 concentrations in the headspace. Whiteness index (WI) scores were significantly lower in both coated samples. Ethylene production was greatest in carrots treated with the lower pH coating on removal from sealed bags to air after each storage period. ECs improved carotene retention and retarded surface whitening in LP carrots during postharvest storage.
Published Version
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