Quality of Canned Potaotes, Carrots, and Beets After Long-Term Fresh Product Storage

Abstract

Quality and nutritional data were obtained for potatoes, carrots, and beets initially and after the raw product was stored for 6 months. Yields of peeled vegetables during 6 months of storage stayed constant for beets but decreased for potatoes and carrots. Proximate analyses for all vegetables remained constant over the storage period with the exception of carbohydrates which decreased slightly. Vitamin C content decreased in all crops while β-carotene in carrots and riboflavin content in beets remained the same over the test period. The nutrient values of products canned immediately or canned after the raw product was stored for 6 months were considered similar. Sensory evaluation results indicate that storage of beets before canning caused changes in flavor and texture characteristics. Storage of carrots before canning had no measurable effect on sensory quality. Sensory evaluation results and Hunter color reflectance values indicated a color change toward yellow, and preference for a white-fleshed potato.