Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2017 | 16 | 5 |

Tytuł artykułu

Nutrients content and texture changes as effect of harvest time, postharvest treatments and storage condition of carrot

Treść / Zawartość

Warianty tytułu

Języki publikacji



The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H2O2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. ‘Maestro F1’) on the changes in nutrient composition and texture under different storage conditions (S-1: 0°C, 98% RH; S-2: 0–2°C, 85–92% RH). Weight loss and quality changes in carrot roots were evaluated after 120 and 180 days of storage period (SP). After SP weight loss ranged from 3.20% (carrots from the first harvest in S-1 with H2O2 treatment) to 34.51% (carrots from the first harvest in S-2 with hot water treatment). Dry matter (DM) content in carrot roots varied in dependence of the harvest time (9.57– 12.22%) and increased after the SP exept in carrot from first harvest with hot water and H2O2 treatments in S-1. Total sugar content (TSC) increased after SP, more in S-2 cooling room. Vitamin C content in carrot roots decreased more in S-2 (20.7–52.3%) in comparison to S-1 storage conditions (2.0–18.2%). The hardness and flexibility of carrot roots increased after SP for all treatments. Prestorage washing treatments (H2O2 or NaOCl) and storage in S-1 storage regime at temperature (0°C) with a high relative humidity 98% maintained quality of carrot root.

Słowa kluczowe








Opis fizyczny



  • Faculty of Agriculture-Lesak, University of Pristina-Kosovska Mitrovica, Serbia
  • Faculty of Agriculture-Lesak, University of Pristina-Kosovska Mitrovica, Serbia
  • Faculty of Agriculture-Lesak, University of Pristina-Kosovska Mitrovica, Serbia
  • Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
  • Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
  • Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
  • Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia


  • Augšpole, I., Rakčejeva, T., Grâmatina, I. (2013). Changes of physically-chemical parameters of ‘Nante’ carrot hybrids during storage in traditional conditions. Proc. Latv. Acad. Sci. B Nat. Exact Appl. Sci., 67(4–5), 416– 421.
  • Belitz, H.D., Grosch, W., Schieberle, P. (2008). Lehrbuch der Lebensmittelchemie, 6. Auflage. Springer Verlag, Berlin–Heidelberg, pp 891–909.
  • Belović, M., Pestorić, M., Mastilović, J., Kevrešan, Ž., Ilić, S.Z., Šunić, L. (2014). Instrumental measuring of the hardness of fresh and cooked parsnip (Pastinaca sativa). Food Feed Res., 41, 55–61.
  • Bufler, G., Horneburg, B. (2013). Changes in sugar and starch concentrations in parsnip (Pastinaca sativa L.) during root growth and development and in cold storage. J. Hort. Sci. Biotech., 88, 756–761.
  • Chen, L., Opara, U.L. (2013). Review: Texture measurement approaches in fresh and processed foods – A review. Food Res. Inter., 51(2), 823–835.
  • Correa, P.C., Farinha, L.R.L., Finger, F.L., Oliveira, G.H.H., Campos, S.C., Bohelto, F.M. (2012). Effect of physical characteristics on the transpiration rate of carrots during storage. Acta Hortic. 934, 1341–1346.
  • De Belie, N., Laustsen, A.M., Martens, M. (2002). Use of physico-chemical methods for assessment of sensory changes in carrot texture and sweetness during cooking. J. Texture Stud. 33, 367–388.
  • Eshel, D., Regev, R., Orenstein, J., Droby, S., Gan-Mor, S. (2009). Combining physical, chemical and biological methods for synergistic control of postharvest diseases: A case study of black root rot of carrot. Postharvest Biol. Technol., 54(1), 48–52.
  • Gajewski, M., Szymczak, P., Danilcenko, H. (2010). Changes of physical and chemical traits of roots of different carrot cultivars under cold store conditions. Veg. Crops Res. Bull., 2, 115–127.
  • Ilić, S.Z., Šunić, L. (2015). Carbohydrate changes in parsnip (Pastinaca sativa L.) during long-term cold storage. Acta Hortic., 1079, 667–674.
  • Ilić, S.Z., Šunić, L., Barać, S., Stanojević, L., Cvetković, D. (2013). Effect of postharvest treatments and storage conditions on quality parameters of carrots (Daucus carota L.). J. Agric. Sci., 5(5), 100–106.
  • Ilić, S.Z., Šunić, L., Milenković, L. (2016). Extended harvest time improve the shelf life of cereliac (Apium graveolens var. rapaceum) through postharvest treatment and storage conditions. Acta Hortic., 1142, 269– 275.
  • Isaac, O., Maalekuu, B.K. (2013). Effect of some postharvest treatments on the quality and shelf life of three cultivars of carrot (Daucus carota L.) during storage at room temperature. Am. J. Food Nutr., 3(2), 64–72.
  • Istella, S., Muha, V., Terbe, I. (2006). Storage ability and differences of carrot varieties defined by firmness changes measured with new non-destructive acoustic method. Int. J. Hortic. Sci., 12(1), 37–40.
  • Jany, M.N.H., Sarker, C., Mazumder, M.A.R., Shikder, M.F.H. (2008). Effect of storage conditions on quality and shelf life of selected winter vegetables. J. Bangl. Agric. Univ., 6, 391–400.
  • Kays, S.J., Paull, R.E. (2004). Postharvest biology. Exon Press, Athens, GA. Leceta, I., Molinaro, S., Guerrero, P., Kerry, J.P., de la Caba, K. (2015). Quality attributes of map packaged ready-to-eat baby carrots by using chitosan-based coatings. Postharvest Biol. Technol., 100, 142–150.
  • Leong, S.Y., Oey, I. (2012). Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chem., 134, 2075–2085.
  • Matejkova, J., Petrikova, K. (2010). Variation in content of carotenoids and vitamin C in carrots. Notul. Sci. Biol. 2(4), 88–91.
  • Ng, A., Srruth, A.C.,Waldron, K. (1999). Cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage. Proceed of the 7th Inter. Working Conference on Stored-product Protection, vol. 2, pp. 1693–1697.
  • Poberezny, J., Wszelaczynska, E., Keutgen, A.J. (2012). Yield and chemical content of carrot storage roots depending on foliar fertilization with magnesium and duration of storage. J. Element., 17, 479–494.
  • Rydenheim, L. (2008). Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip. Master projects. Faculty of Landscape planning, Horticulture and Agricultural Science, Department of Horticulture, SLU, Alnarp.
  • Seljåsen, R., Kristensen, H.L., Lauridsen, C., Wyss, G.S., Kretzschmar, U., Birlouez-Aragone, I., Kahl, J. (2013). Quality of carrots as affected by pre- and postharvest factors and processing. J. Sci. Food Agric., 93, 2611– 2626.
  • , K.D., Karki, S., Thakur, N.S., Attri, S. (2012). Chemical composition, functional properties and processing of carrot – a review. J. Food Sci. Technol., 49, 22–32.
  • Singh, D.P., Beloy, J., McInerney, J.K., Day, L. (2012). Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota L.). Food Chem., 132, 1161–1170.
  • Seyoum, T., Osthoff, G., Steyn, M.S., Engelbrecht, G.M., Pretorius, J.C. (2011). The effect of preharvest treatment, disinfection and storage environment on quality of carrots. J. Food Proc. Preserv., 35, 331–341.
  • SRPS EN 14130:2008 (2012). Foodstuffs – Determination of vitamin C by HPLC. Institute for Standardization of Serbia.

Typ dokumentu



Identyfikator YADDA

JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.