MECHANISM OF SURFACE WHITE DISCOLORATION OF PEELED (MINIMALLY PROCESSED) CARROTS DURING STORAGE

A proposed mechanism of white discoloration development on peeled carr ots included both physical and physiological responses to wounding. Th e physical response is a color change due to reversible surface dehydr ation. This study was performed at 2.5 and 10 degrees C using a model system controlling relative humidity, at 33, 75 or 98%, and a commerci al system with low-density polyethylene (LDPE) plastic film bags. The rate of surface discoloration increased with decreasing RH. When exces s surface moisture was left on peeled carrots, rates of white developm ent decreased sharply at all RH compared with a dewetted control. The same effects were observed on peeled carrots stored in LDPE bags. Carr ots partially regained their original color when water-dipped, due to reversal of the physical response component.