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Modified atmospheres and ascorbic acid for minimum process of carrot slices.

Galetti, L.; Berger, H.; Escalona, V.; Saenz, C.; Araya, E.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 139-144 Ref: 5 ref.

1997

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Modified atmospheres and ascorbic acid for minimum process of carrot slices.

Carrot (cv. Chantenay) slices (0.5-cm thick) were washed with chlorinated water (200 ppm NaOCl), immersed or not in 2% ascorbic acid, centrifuged and packaged in various plastic films differing in permeability to CO2 and O2 (films BB4, PD961 and BE) under vacuum at 450 mbar. Discoloration increased during storage, especially in the more permeable packages (PD961 and BE). Ascorbic acid had no effect on O2 or CO2 concentrations in any of the packages tested and had no effect on superficial bleaching of carrot slices. CO2 gas concentrations were highest in the BB4 pack. Carrot slices stored in BE packs were acceptable after 14 days' storage.