| Popis: |
The effect of blanching at low temperatures (solution 1% acid citric, 50 degrees C for 30 seconds) and the application of glycerol as humectant (3% p/p, 20 seconds) to preserve the quality of fresh-cut carrots (Daucus carota) were studied as individual or combined treatments. Four treatments were evaluated: a control by dipping samples for 30 seconds in distilled water (T1); blanching (T2); glycerol application (T3); and blanching plus glycerol application (T4). Total carotenoids content, color, soluble solids and weight loss were monitored during storage. Results showed no differences between treatments in carotenoids content (p0.10) and soluble solids (p0.05). However, differences were observed between treatments in weight loss (p0.05) and color change (p0.05). Blanched samples (T2 and T4) showed small changes in orange color intensity compared to treatments T1 and T3 (p0.05). |
