Invertase and oxidative enzymes activities during cold storage of carrots

When minimally processed, carrot roots suffer several types of cuts that promote physical, chemical and physiological changes in the tissue.
This experiment was conducted in order to evaluate the enzymatic activity in either whole carrots or pieces stored at 4°C. Mature carrots were harvested, washed, selected and processed according to the experiment.
The cultivars LSQUOAlvoradaRSQUO, LSQUOBrasíliaRSQUO and LSQUOEsplanadaRSQUO were separated in either whole carrots or 6 cm-long pieces, maintaining the periderm of the roots.
Afterwards, they were conditioned in plastic boxes and stored at 4°C temperature for 14 days.
Samples were taken at every two days interval for analyses of the acid invertase, peroxidase and polyphenoloxidase.
The activity of the acid invertase was highest at the eighth day under storage in all three cultivars and for both root treatments.
Activity of the peroxidase increased during storage; however, the activity was stable only in cut roots of LSQUOBrasíliaRSQUO. Polyphenoloxidase showed activity peaks during storage, varying according to cultivar and root treatment.
Significant differences occurred in relation to the attributes between the whole carrots and the pieces as well as among the cultivars during the storage under refrigeration.
We conclude that the enzymes, acid invertase and peroxidase best explained the biochemical changes during cold storage of whole and in pieces roots in the three cultivars evaluated carrots.

VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues

D.V. Chaves, J. Karsten, F.L. Finger, F.L. Zanatta

acid invertase, peroxidase, polyphenol oxidase, Daucus carota, postharvest quality

https://doi.org/10.17660/ActaHortic.2018.1194.210