Shredded carrots were either chlorinated, rinsed, and spin-dried as in
industrial processes, or irradiated (2 kGy), replacing the three step
s. Several factors defining the quality of minimally processed vegetab
les were monitored during storage at 10 degrees C. Atmospheres inside
microporous plastic bags stabilized at 7-15% O-2 and 10-15% CO2. Sugar
levels in tissues were twice as high in irradiated samples as in chlo
rinated ones. Irradiation also prevented losses of orange color and ca
rotenes. Growth of aerobic mesophilic and lactic microflora was strong
ly inhibited by irradiation. Sensory analysis demonstrated preferences
for irradiated vegetables. Irradiation, avoiding three potential dena
turing steps preserved ''ready-to-eat'' shredded carrots with better q
uality than those prepared by conventional industrial processes.