CONTROLLED-ATMOSPHERE STORAGE OF CARROT SLICES, STICKS AND SHREDS

The physiology and quality of carrot (Daucus carota L.) slices, sticks , and shreds stored in air or controlled atmosphere (CA) of 0.5% O-2 a nd 10% CO2 at 0, 5, and 10 degrees C were monitored. The respiration o f all 3 types of cut tissue was reduced when stored in CA and the redu ction was greater with slices or sticks than with shreds. The RQ of st icks and shreds was higher in CA than in air at all temperatures. Ethy lene production was less than 0.1 mu l kg(-1) h(-1) and off-odor was n ot detected with any of the samples. CA was beneficial in reducing dec ay, weight loss, pH of sticks and shreds, white discoloration on shred s, and microbial growth on sticks. The latter two occurred only at 0 a nd 5 degrees C.