Vol. 7, Issue 5 (2018)
Effect of minimal processing and packaging on quality and shelf-life of carrots (Daucus carota)
Sahil Sharma, Julie Dogra Bandral, Monika Sood and Neeraj Gupta
In the present study, peeled carrots were coated with carboxy methyl cellulose and sucrose (1, 2 and 3 per cent), surface dried and packed in polypropylene bags and trays wrapped with shrink wrap films and stored in refrigerated conditions. During storage, physiological loss in weight (PLW) showed a decreasing trend and T3 (3% CMC) recorded the minimum PLW of 2.24 per cent in polypropylene bags and 2.16 per cent in shrink wrap after 7 days of refrigerated storage. The beta carotene content of minimally processed carrot decreased with advancement in storage period and the highest value was recorded by treatment T3 (3% CMC), whereas T1 (control) recorded the lowest value. On comparing the packaging, the total phenols were higher in shrink wrap packed minimally processed carrots. There was a significant increase in total phenols content of minimally processed carrot with application of edible coatings and with advancement in storage period. The treatment T3 (2% CMC) recorded highest total phenol content of 88.90 mg/100g in polypropylene bags and 89.13 mg/100g in shrink wrap after 14 days of storage. A significant increase in ascorbic acid content was noticed after application of edible coating and highest values were observed in T3 (2% CMC). Overall T3 (2% CMC) had higher total phenols, ascorbic acid, beta carotene content and lower PLW in shrink wrap packed minimally processed carrots
How to cite this article:
Sahil Sharma, Julie Dogra Bandral, Monika Sood, Neeraj Gupta. Effect of minimal processing and packaging on quality and shelf-life of carrots (Daucus carota). Pharma Innovation 2018;7(5):295-300.