Effect On Post-Harvest Qualities of Differently Stored Carrots in Modified Atmosphere Packaging

Freshly harvested carrots were minimally processed by washing in different ways, such as 1. Chlorine (Cl₂) treatment at 4°C and kept in the lower compartment of the refrigerator; 2. Chlorine (Cl₂) treatment at 6°C and kept in the upper compartment of the refrigerator, and 3. Chlorine (Cl₂) treatment at room temperature (28°C±2) and kept outside the refrigerator, packaged in plastic bags made of low density polyethylene (LDPE) films. The results indicated that the polyethylene barrier significantly affected the composition in the package headspace, and consequently the quality of carrots. The modified atmosphere packaged carrots, checked at 15 day intervals from the first day of storage, maintained the temperature throughout the storage period. The LDPE bags were kept in 6oC, suggesting that no alteration occurred to the atmosphere. Changes in quality, including moisture loss, carotenoid total phenol content, reducing sugar, and sensory quality were least in the chlorine treated carrots at room temperature and those kept in the upper compartment of the refrigerator. The best quality was those that were chlorine treated at 4°C and kept in the lower compartment of the refrigerator. The quality of carrots packaged in LDPE bags during 15 days were in good condition, compared with 30 days in the LDPE bags.