PRESERVATION OF CARROT QUALITY UNDER VARIOUS STORAGE CONDITIONS
The quality of two carrot varieties each of them grown in two different regions and used for baby-food processing was investigated after keeping in a cold store and in controlled atmosphere (CA) for 5 – 6 months. The effect of prestorage treatments on the processable amount of carrots was influenced by the disposition to microbiological decay. Low oxygen levels up to 3 % favoured the preservation of carotene and total sugar. Carbon dioxide levels of less than 1 % proved to be more advantageous than higher ones. The percentage of reducing sugars was not altered by cold store but by storing in CA without scrubbing (5 % CO2 + 16 % O2).
Baumann, H. (1974). PRESERVATION OF CARROT QUALITY UNDER VARIOUS STORAGE CONDITIONS. Acta Hortic. 38, 327-338