IMPACT OF EDIBLE COATINGS ON NUTRITIONAL AND PHYSIOLOGICAL-CHANGES INLIGHTLY-PROCESSED CARROTS

The objective of this study was to evaluate the effects of two edible coatings (EC) of varying pH (2.7 and 4.6) on carotene retention and ot her physiological changes in lightly-processed (LP) carrots during sto rage. Carrots were treated with cellulose-based EC, packaged and store d at 1 degrees C for 28 days. Samples were taken at regular intervals for analysis. Our results showed that carotene retention was 15% great er in the EC treatments versus control treatment throughout the 28 day s. Samples treated with the lower pH EC had the highest CO2 and lowest O-2 concentrations in the headspace. Whiteness index (WI) scores were significantly lower in both coated samples. Ethylene production was g reatest in carrots treated with the lower pH coating on removal from s ealed bags to air after each storage period. ECs improved carotene ret ention and retarded surface whitening in LP carrots during postharvest storage. (C) 1998 Elsevier Science B.V. All rights reserved.