ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Changes in phenolic content in fresh ready-to-use shredded carrots during storage.

Babic, I.; Amiot, M. J.; Nguyen-The, C.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 123-128 Ref: 13 ref.

1993

บทคัดย่อ

Rapid deterioration may occur in ready-to-use shredded carrots. The main symptoms of spoilage are the increase of exudate, loss of firmness and development of off-flavours related to high counts of lactic acid bacteria and yeasts. Phenolic compounds have been shown to have a major role in defence mechanisms of plant tissues in response to infections or injuries. In this study, phenolic compounds were determined in 4 shredded carrot samples (2 samples from cv. Karotan, one sample from cv. Premia and one sample from cv. Senior) stored in air or in pouches at 4 deg C for 7 days. Storability of shredded carrots was measured by the amount of exudate released by shredded carrots stored in pouches at 10 deg for 7 days. In order to predict the influence of O2 and CO2 on phenol accumulation, shredded carrots (cv. Karotan) were also stored under controlled atmospheres at 4 deg . Chlorogenic acid was the main phenolic compound identified; it increased rapidly during the first days of storage in air and the increase was fastest during the first 24 h in cultivars Premia, Senior and Karotan (sample 1). p-Hydroxybenzoic acid was not found in freshly prepared shredded carrots, however, its content increased sharply at day 3 of storage in air. Phenolic compound content was significantly reduced in carrots stored in film pouches and under N2 or CO2 enriched atmospheres. After 7 days at 10 deg , Karotan (sample 2) and Senior carrots had not developed any symptoms of spoilage compared with Premia and Karotan (sample 1) carrots.