Mechanism of Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage Academic Article uri icon

abstract

  • A proposed mechanism of white discoloration development on peeled carrots included both physical and physiological responses to wounding. The physical response is a color change due to reversible surface dehydration. This study was performed at 2.5 and 10C using a mode1 system controlling relative humidity, at 33, 75 or 98%, and a commercial system with lowdensity polyethylene (LDPE) plastic film bags. The rate of surface discoloration increased with decreasing RH. When excess surface moisture was left on peeled carrots, rates of white development decreased sharply at all RH compared with a dewetted control. The same effects were observed on peeled carrots stored in LDPE bags. Carrots partially regained their original color when waterdipped, due to reversal of the physical response component. Copyright 1995, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Food Science

author list (cited authors)

  • CISNEROSZEVALLOS, L., SALTVEIT, M. E., & KROCHTA, J. M.

citation count

  • 69

complete list of authors

  • CISNEROS‐ZEVALLOS, LUIS||SALTVEIT, MIKAL E||KROCHTA, JOHN M

publication date

  • March 1995

publisher