Quality attributes of fresh carrots stored under modified atmospheres

Physical and chemical changes in peeled and non-peeled carrots stored at 7°C for up to 28 days under modified CO₂ and O₂ levels were determined. U.S. No. 1 carrots were packaged in four films with varying permeabilities from highly permeable to a barrier film. Peeled carrots consumed less O₂ and produced more CO₂ than non-peeled carrots during the 28 day storage period. Peeling affected the texture of carrots with peeled carrots being more flexible. Peeling reduced the microbial load on the surface of carrots, but did not affect the moisture content. Peeled carrots had higher Hunter L, 'a' and 'b' values. Carrots stored in barrier film produced CO₂ levels above 40% within 7 days and an O₂ level less than 5%. The other films maintained CO₂ levels of 3 to 5% and O₂ levels of 11 to 20%. The moisture content of the carrots was maintained during the storage period within all the films. The sucrose, glucose and fructose levels were not significantly affected by peeling or storage conditions in the permeable films.