HYGROSCOPIC COATINGS CONTROL SURFACE WHITE DISCOLORATION OF PEELED (MINIMALLY PROCESSED) CARROTS DURING STORAGE

White discoloration on peeled carrots is partially due to surface dehy dration which can be controlled with hygroscopic coatings: e.g., poly hydric alcohols and salt solutions. This study was performed at 2.5, 7 .5, 10, and 15 degrees C, using a model system controlling relative hu midity at 33, 75 or 98% or a commercial system with low-density polyet hylene (LDPE) plastic film bags. The moisture sorption properties of p ropylene glycol, sorbitol, glycerol and calcium chloride enabled them to keep the carrot surface moist and maintain a transparent surface la yer through which the underlying orange color was visible. This effect was only observed at high relative humidities (e.g., 98% RH). Similar effects were observed on treated peeled carrots stored in LDPE bags. The moisturized appearance provided by the hygroscopic coatings during storage was effective at several different temperatures.