Effect of low-cost storage and packaging on quality and nutritive value offresh and dehydrated carrots

Fresh carrots (Daucus carota L cv 'Nantes') were packed in Netlon and venti lated low-density polyethylene bags and stored in ambient, cool chamber and cool store conditions. Blanching and drying conditions were standardised a nd the sliced carrots were dehydrated to 7-9% moisture content using the be st blanching and drying combination. Dehydrated carrots were packed in sing le and double layers of high-density polyethylene bags and stored in ambien t and cool store conditions for 9 months. The shelf-life of fresh carrots v aried from 3 to 20 days depending on the packaging and storage condition. A reduction in beta -carotene and ascorbic acid content and an increase in e lectrolyte leakage were observed during storage of fresh carrots. Blanching and drying caused a significant reduction in beta -carotene and ascorbic a cid content, which further decreased during storage of dried product. The s torage study of dried product showed that retention of beta -carotene and a scorbic acid was better in double-packed and cool-stored samples, and it al so showed minimum browning during storage. (C) 2000 Society of Chemical Ind ustry.