CHANGES IN PHENOLIC CONTENT IN FRESH READY-TO-USE SHREDDED CARROTS DURING STORAGE

Whenever the storage temperature of ready-to-use shredded carrots is not strictly maintained, some deterioration occurs before the sell-by-date (about seven days). The main symptoms of spoilage are the increase of exudate, the loss of firmness and the development of off-flavors related to high counts of lactic acid bacteria and yeasts.
Previous studies have shown the major role of phenolic compounds in defense mechanisms of plant tissues in response to infections or injuries.

Phenolic content in shredded carrots (3 samples) was studied in relation to their storeability in orientated polypropylene film (OPP) at a base temperature (10C). Phenolic compounds were characterized and quantified by HPLC/UV and HPLC/SM.

Among the hydroxycinnamic derivatives, the main compound was identified as trans 5′-caffeoylquinic acid, namely chlorogenic acid.
This compound accumulated from the first days of storage in air.
Phenylalanine ammonialyase activity increased at the same time.
In contrast, p-hydroxybenzoic acid and p-hydroxybenzoic esters were not found in shredded carrots freshly prepared and their content increased sharply at the third day.
Phenolic content was strongly reduced in OPP film and under N₂ or CO₂ enriched atmospheres.

The ability of shredded carrots to accumulate faster trans 5′-caffeoylquinic acid in air and in OPP film seemed to be related to a better behavior of shredded carrots.

Physiological Basis of Postharvest Technologies

I. Babic, M.J. Amiot, C. Nguyen-the

https://doi.org/10.17660/ActaHortic.1993.343.28