Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots

Abstract

Fresh carrots (Daucus carota L cv ‘Nantes’) were packed in Netlon and ventilated low-density polyethylene bags and stored in ambient, cool chamber and cool store conditions. Blanching and drying conditions were standardised and the sliced carrots were dehydrated to 7–9% moisture content using the best blanching and drying combination. Dehydrated carrots were packed in single and double layers of high-density polyethylene bags and stored in ambient and cool store conditions for 9 months. The shelf-life of fresh carrots varied from 3 to 20 days depending on the packaging and storage condition. A reduction in β-carotene and ascorbic acid content and an increase in electrolyte leakage were observed during storage of fresh carrots. Blanching and drying caused a significant reduction in β-carotene and ascorbic acid content, which further decreased during storage of dried product. The storage study of dried product showed that retention of β-carotene and ascorbic acid was better in double-packed and cool-stored samples, and it also showed minimum browning during storage. © 2000 Society of Chemical Industry