Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP PropafilmTM P2GAF, cellulose based biodegradabl...

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Published inMaterial Science and Applied Chemistry Vol. 30; p. 10
Main Authors Augspole, Ingrida, Rakcejeva, Tatjana, Dukalska, Lija, Skudra, Liga
Format Journal Article
LanguageEnglish
Latvian
Published Riga Riga Technical University 01.01.2014
Subjects
Carrots
Containers
Firmness
Materials science
Moisture
Tap water
Universities
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Summary:The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP PropafilmTM P2GAF, cellulose based biodegradable NatureFlex NVS and Polilactid BIO-PLA Containers) and stored at the temperature of + 4 °C ± 1 °C for 10 days. Main quality parameters using standard methods have been analysed: total carotenoids and β-carotene, total phenolic, antioxidant capacity, soluble solids, mass loses, moisture, pH, firmness, colour, CO2 and O2 and microbiological parameters. Testing of the samples has been carried out before packaging and during storage. In the present research it has been proved that is possible to maintain the chemical composition of shredded carrots during storage by treatment of carrots with ozonated tap water; as a result, the shelf-life of shredded carrots can prolong till 10 days.
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ISSN:1407-7353
2255-8713
DOI:10.7250/msac.2014.002