ENZYMATICALLY INDUCED QUALITY CHANGES IN FRESH AND FROZEN CARROT

The total lipid content and the relative amount of the unsaturated fatty acids linol- and linolenic acid decreased significantly in whole carrot stored at 0°C and 96% RH for 20 weeks.

A significant reduction in the total lipid content and in the relative amount of the unsaturated fatty acids was also found in carrot cubes stored at 30°C. These reductions are accompanied by an off-flavour, which made the carrot cubes unacceptable after 9 months of storage.
Fat oxidation is assumed to be the main quality reducing reaction in frozen carrot, especially if the carrot products have not been blanched.
Activity of the enzymes peroxidase, catalase and polyphenol oxidase was found in carrot, but no lipoxygenase activity could be observed.

Symposium on Quality of Vegetables

P. Baardseth

https://doi.org/10.17660/ActaHortic.1979.93.8