Wound-induced responses during low temperature storage of shredded carrot Conference Paper uri icon


  • Fresh-cut shredded carrot processing involves wounding operations (peeling and cut) which lead to fast quality deterioration (physiological and microbiological). However, advantages can be drawn from the use of wounding due to the related effect of phenolic synthesis induction. Phenolic compounds are known to be present in higher concentrations in carrot peripheral tissues (peels) than in the internal ones. In view of the processing diagram to fresh-cut carrot production it is of utmost importance to characterize the peeling operation effects in regard to the balance between phenolic losses and synthesis during storage. This study aimed to evaluate the effects of wounding intensity (peeling and shredding) on the total phenolic content (TPC) of cv. Navajo carrot during storage (7 days/5 C). Higher phenolic contents were observed (40%, p<0.05) in unpeeled carrot samples, demonstrating the significant contribution of peels to the carrots total phenolic content. Woundinduced responses were dependent on wounding intensity and storage time. By the end of storage, TPC levels of 246.4 and 155.3 mg CAE/100 g were found in unpeeled and peeled shredded samples, respectively, corresponding to increases in TPC when compared to raw material (p<0.05; 128.6 mg CAE/100 g). Peel removal did not compromise wound-induced responses. These results are of great importance to the fresh-cut technology since peel removal prevents accelerated microbial decay while allowing the production of high quality products with expectable longer shelf-lives.

published proceedings

  • CEFood 2012 - Proceedings of 6th Central European Congress on Food

author list (cited authors)

  • Alegria, C., Gonalves, E. M., Moldo-Martins, M., Abreu, M., & Cisneros-Zevallos, L.

complete list of authors

  • Alegria, C||Gonçalves, EM||Moldão-Martins, M||Abreu, M||Cisneros-Zevallos, L

publication date

  • January 2012