Carrot during storage

Cisneros-Zevallos L, Saltveit ME and Krochta JM. 1995. Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage. J Food Sci 60(2) 320-323, 333. 

I Babic, MJ Amiot, C Nguyen-the, S Aubert. Changes in phenolic content in fresh ready-to-use shredded carrots during storage. J Food Sci 58 351-356, 1993. 

Losses from 21 to 23% in P-carotene, a-carotene, and lutein contents were observed during storage of carrot juice under light (1500 lux) at 25°C for 12 wk. The losses were accompanied by increased concentrations of the 13-cis isomer type of P-carotene, a-carotene, and lutein during dark storage, while the formation of 9-cw-P-carotene, 9-cii-a-carotene, and 13-cii-lutein was favored under light storage. ... 

Chen, B.H., Peng, H.Y., and Chen, H.E., Stability of carotenoids and vitamin A during storage of carrot juice. Food Chem., 57, 497, 1996. 

Kopas-Lane, L.M. and Warthesen, J.J., Carotenoid photostability in raw spinach and carrots during cold storage, J. Food ScL, 60, 773, 1995. 

Separate component parts of some field samples in the field—e.g., carrots from carrot tops —if they are to be analyzed separately for parathion content. As an illustration of this point, airplane-dusted carrots were put through a commercial washer and divided into two lots. One lot was topped and stored 4 days in a paper bag the untopped lot was treated similarly but topped during the normal processing. The tops analyzed 1.2 p.p.m. of parathion. The field-topped carrots analyzed nil parathion, whereas the lot untopped during storage analyzed 0.2 p.p.m. of parathion. 

Takama F and Saito S. 1974. Studies on the storage of vegetables and fruits II. Total carotene content of sweet pepper, carrot, leek and parsley during storage. J Agric Sci (Japan) 19 11. 

Yen YH, Shih CH and Chang CH. 2008. Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot. Food Chem 107(1) 265—272. 

Kopas-Lane LM and Warthesen JJ. 1995. Carotenoid Photostability in Raw Spinach and Carrots During Cold Storage. J. Food Sci. 60(4) 773-776. 

The dramatic increase in 6-MM content--90 to 270 fold in two samples--was unexpected. 6-MM is a potent antifungal agent (4) and one of the most important carrot phytoalexins. Usually 6-MM, one of the components that contributes to the bitterness of stored carrots ( O), is not detected in fresh carrots, but develops during storage. Biosynthetic studies indicate that 6-MM is synthesized via the acetate pathway and its production is stimulated by ethylene (. Thus, UV light may trigger ethylene production in carrots which in turn leads to 6-MM accumulation. 

I he best way to avoid soft rot on stored produce, such as carrots and potatoes, is careful harvesting to minimize wounding. During storage, keep moisture levels just high enough to prevent shriveling. 

LEE c Y (1986), Changes in carotenoid content of carrots during growth and post-harvest storage , Food Chem, 20, 285-293. 

ZHAO Y p and chang k c (1995), Sulfite and starch affect color and carotenoids of dehydrated carrots (Daucus carota) during storage , J Food Sci, 60, 324-326, 347. 

Manley et al. (2011) used near infrared hyperspectral imaging combined with chemometrics techniques for tracking diffusion of conditioning water in single wheat kernels of different hardnesses. NIR analysers is a commonly, non-destructive, non-contact and fast solution for quality control, and a used tool to detect the moisture-content of carrot samples during storage but Firtha (2009) used hyperspectral system that is able to detect the spatied... 

In studies on the biosynthesis of cell-wall polysaccharides in cultured carrot cells, D-glucose was only incorporated into the neutral sugar residues, particularly cellulose, whereas myo-inositol appeared in the uronic acid and pentose residues. " An increase in cellulose content was observed during the thickening of the cell walls of parenchymous tissue of Discorea dumetorum tubers during storage. 

Leaching of soluble solids during blanching had considerable effect on the stability of carotenoids of carrots during drying and subsequent storage [70]. Carotenoid destruction increased with increased leaching of soluble solids. 

Effect of Concentration of SO2 on Carotenoid Content of Dehydrated Carrot of 5% Moisture Content during Storage at 37 C... 

A.K. Baloch, K.A. Buckle, and R.A. Edwards, Effect of processing variables on the quality of dehydrated carroL 11. Leaching losses and stability of carrots during dehydration and storage, J. Food TechnoL, 12 295 (1977). 

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