ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Keeping carrots fresh for Asia.

Brash, D.;

Commercial Grower Year: 1996 Vol: 51 Issue: 4 Pages: 18-20

1996

บทคัดย่อ

Experiments were carried out to assess the storage potential of New Zealand carrots and investigate the effects of poor postharvest handling on quality. In the first experiment, freshly harvested, washed carrots (from 3 harvest dates) were held overnight at high humidity and 10-15 deg C then hydrocooled to 1 deg , washed in 50 p.p.m. chlorine for 5 min, rinsed at 1 deg , allowed to drain, then packed into 10-kg boxes with plastic liners. Quality was assessed after 0, 4, 8 or 12 weeks of storage at 0-1 deg . Storage rots were the main cause of quality loss. Crown rot symptoms developed after 4 weeks and were worst in the carrots harvested on the earliest date; Rhizopus stolonifer, Fusarium sambucium [Gibberella pulicaris], Cladosporium sp. and Penicillium sp. were isolated from carrots showing these symptoms. Root rots predominated after 8 and 12 weeks of storage. When allowed to dry after removal from storage, roots developed a white "blush", which was attributed to abrasion damage. In the secon

d experiment, carrots were washed in water or 50 p.p.m. chlorine before packing as above, and there was a delay of up to 7 days at 15 deg before being cooled and placed into storage at 0 deg . Quality was assessed after 4 weeks. Delayed cooling increased the proportion of carrots which developed rots and also allowed the tops to sprout. Washing with chlorine did not have a significant advantage over washing with water in this trial. The most pathogenic organisms isolated from roots in these experiments were Sclerotinia sclerotiorum and Thielaviopsis basicola (the latter recorded for the first time in New Zealand), although their incidence was low. It is recommended that carrots for export to Asia (which takes 4 weeks by sea) should be cooled to <5 deg within 24 h of harvest, stored at 0-1 deg and high humidity, avoiding condensation inside plastic liners by maintaining a constant temperature and draining roots prior to packing.