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Partially processed carrots (PPC) were transversely cut (1 cm thick) and held at 20 •Ž and under continuous flow of air including 0, 1, 10, or 100 ppm ethylene. PPCs treated with ethylene, even at 1 ppm, became bitter and developed brown bitting injury on the cut surface. Concurrently, isocoumarin formed and the levels of phenols increased during storage of 5 days, whereas these changes were not noted in the control (0 ppm) PPC. PPCs exposed to 21% 02, 0.2% CO2, and 20 ppm C2H4 developed bitterness and pitting injury, and formed isocoumarin and accumulated phenols, whereas low 02 (4%) or high CO2 (18%) atmosphere delayed the onset of these changes and the combination of low O2 and high CO2 apparently surpressed them during 5-days storage period.

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Production of Bitter Compounds Induced by Ethylene Treatment in Fresh-Cut Carrots and its Suppression by Low O2 and/or high CO2 Atmosphere (Studies on Physiologlcal and Chemical Changes of Partially Processed Carrot Part V).