PRESERVATION OF CARROT QUALITY UNDER VARIOUS STORAGE CONDITIONS

The quality of two carrot varieties each of them grown in two different regions and used for baby-food processing was investigated after keeping in a cold store and in controlled atmosphere (CA) for 5 – 6 months.
The effect of prestorage treatments on the processable amount of carrots was influenced by the disposition to microbiological decay.
Low oxygen levels up to 3 % favoured the preservation of carotene and total sugar.
Carbon dioxide levels of less than 1 % proved to be more advantageous than higher ones.
The percentage of reducing sugars was not altered by cold store but by storing in CA without scrubbing (5 % CO₂ + 16 % O₂).

Symposium on Vegetable Storage

H. Baumann

https://doi.org/10.17660/ActaHortic.1974.38.25