Home > VIII International Controlled Atmosphere Research Conference > THE EFFECT OF STORAGE CONDITIONS ON THE DEVELOPMENT OF CARROT VOLATILES

Articles

THE EFFECT OF STORAGE CONDITIONS ON THE DEVELOPMENT OF CARROT VOLATILES

Article number

600_87

Pages

581 – 585

Language

English

Abstract

Carrots (Daucus carota L.) of cv.
Bolero were processed into shreds and stored up to 4 months at 24ºC (frozen storage) or the roots were stored up to 4 months at 1ºC (cold storage) and processed into shreds.
Volatiles from the shreds were collected by dynamic headspace sampling and analysed by GC-FID, GC-MS and GC-olfactometry.
Although the carrots were considered mature at harvest, there was a considerable increase in the total concentration of volatiles during cold storage.
In contrast, the concentration was unchanged in the frozen carrot shreds.
The volatiles were divided into three odour classes: carrot top, fruity, and woody based on their olfactory description using GC-olfactometry.
It was in particular, the woody odour class that increased during cold storage.

Publication

VIII International Controlled Atmosphere Research Conference

Authors

M. Edelenbos, F. Kjeldsen, L.P. Christensen

Keywords

Cold storage, frozen storage, Daucus carota L., dynamic headspace sampling, olfactometry

Full text

https://doi.org/10.17660/ActaHortic.2003.600.87

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