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Calcium Treatments Affect Storage Quality of Shredded Carrots
Author(s) -
IZUMI HIDEMI,
WATADA ALLEY E.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06908.x
Subject(s) - chemistry , calcium , food science , chlorine , horticulture , biology , organic chemistry
Carrot shreds, sticks and slices were dipped in solutions of CaCl 2 alone, or with chlorine and stored at 0, 5 or 10°C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl 2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water‐dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.