Abstract

UQUICHE CARRASCO, Edgar  and  CISNEROS-ZEVALLOS, Luis. Efecto del escaldado y recubrimiento higroscópico sobre la calidad de zanahorias (Daucus carota var. Chantenay) pre-cortadas durante el almacenamiento. ALAN [online]. 2002, vol.52, n.2, pp.187-192. ISSN 0004-0622.

Effect of blanching and hygroscopic coating on quality of fresh-cut carrots (Daucus carota var. chantenay) during storage. The effect of blanching at low temperatures (solution 1% acid citric, 50°C for 30 seconds) and the application of glycerol as humectant (3% p/p, 20 seconds) to preserve the quality of fresh-cut carrots (Daucus carota) were studied as individual or combined treatments. Four treatments were evaluated: a control by dipping samples for 30 seconds in distilled water (T1); blanching (T2); glycerol application (T3); and blanching plus glycerol application (T4). Total carotenoids content, color, soluble solids and weight loss were monitored during storage. Results showed no differences between treatments in carotenoids content (p>0,10) and soluble solids (p>0,05). However, differences were observed between treatments in weight loss (p<0,05) and color change (p<0,05). Blanched samples (T2 and T4) showed small changes in orange color intensity compared to treatments T1 and T3 (p<0,05).

Keywords : Carrots; blanching, hygroscopic coating; minimally processed; carotenoids; pigments; color.