English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP PropafilmTM P2GAF, cellulose based biodegradable NatureFlex NVS and Polilactid BIO-PLA Containers) and stored at the temperature of + 4 °C ± 1 °C for 10 days. Main quality parameters using standard methods have been analysed: total carotenoids and β-carotene, total phenolic, antioxidant capacity, soluble solids, mass loses, moisture, pH, firmness, colour, CO2 and O2 and microbiological parameters. Testing of the samples has been carried out before packaging and during storage. In the present research it has been proved that is possible to maintain the chemical composition of shredded carrots during storage by treatment of carrots with ozonated tap water; as a result, the shelf-life of shredded carrots can prolong till 10 days.

Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water