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Mechanism of Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage
Author(s) -
CISNEROSZEVALLOS LUIS,
SALTVEIT MIKAL E.,
KROCHTA JOHN M.
Publication year - 1995
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.1365-2621.1995.tb05664.x
Subject(s) - low density polyethylene , dehydration , polyethylene , chemistry , relative humidity , humidity , moisture , food science , water content , water activity , horticulture , biology , biochemistry , meteorology , physics , engineering , organic chemistry , geotechnical engineering
A proposed mechanism of white discoloration development on peeled carrots included both physical and physiological responses to wounding. The physical response is a color change due to reversible surface dehydration. This study was performed at 2.5 and 10°C using a mode1 system controlling relative humidity, at 33, 75 or 98%, and a commercial system with low‐density polyethylene (LDPE) plastic film bags. The rate of surface discoloration increased with decreasing RH. When excess surface moisture was left on peeled carrots, rates of white development decreased sharply at all RH compared with a dewetted control. The same effects were observed on peeled carrots stored in LDPE bags. Carrots partially regained their original color when water‐dipped, due to reversal of the physical response component.