Respiration of Fresh-cut Carrots Stored in Low Oxygen or High Carbon Dioxide Atmosphere at Various Temperatures

Abstract

Respiration of carrot slices, sticks, and shreds was monitored during storage in air, low O2 (0.5%, 1%, and 2%) or high CO2 (3%, 6%, and 10%) atmospheres at 0, 5, and 10°C. The respiration pattern differed with temperature and type of cuts. At 10°C, the rates of all cuts decreased with time. At the lower temperatures, the rate of sticks and shreds increased with the increase being greater at 5°C. Carbon dioxide production and O2 consumption of all cuts were lower when stored in either reduced O2 or elevated CO2 relative to those in air. Reduction was the greatest with cuts held in 0.5% O2 or 10% CO2 at 0°C. Low O2 was more effective than high CO2 atmosphere in reducing the rate at 10°C, but not at other temperatures. Respiratory quotient (RQ) of shreds were higher when held in low O2 and lower when held in high CO2 relative to those in air. RQ of other cuts were affected, but not consistently. The Q10 of all cuts ranged from 1.9 to 7.4 in the 0 to 10°C range and was lower with cuts in low O2 and greater with cuts in high CO2.