CHANGES IN PHENOLIC CONTENT IN FRESH READY-TO-USE SHREDDED CARROTS DURING STORAGE

Phenolic compounds of shredded carrots were characterized and quantifi ed by HPLC and their concentrations were measured during storage in ai r at 4-degrees-C. Trans 5'-caffeoylquinic acid amounted to 60% of tota l phenolic content and accumulated rapidly. Para-hydroxybenzoic acid a nd p-hydroxybenzoic esters were not found in freshly prepared shredded carrots and their content increased after the first day. Patterns of accumulation varied, between samples from the same carrot cultivar gro wn in different geographical areas. When shredded carrots were stored in polypropylene film pouches or in controlled atmospheres containing 30% CO2 and/or 0% O2, phenolic compounds accumulated very slowly. The increase in phenylalanine ammonia-lyase activity was consistent with a ccumulation of phenolic compounds and may relate to microbial spoilage .