![Masters Theses](../../assets/md5images/ebc0648ded2cd429f55e0a2fe4407546.gif)
Masters Theses
Date of Award
8-1992
Degree Type
Thesis
Degree Name
Master of Science
Major
Food Science and Technology
Major Professor
John R. Mount
Committee Members
Genevie Christen, R.N Biswal
Abstract
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.
Recommended Citation
Nadeem, Kamran, "Quality attributes of fresh carrots stored under modified atmospheres. " Master's Thesis, University of Tennessee, 1992.
https://trace.tennessee.edu/utk_gradthes/7004