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ABSTRACT

Abrasion peeling of carrots results in formation of a white lignin type material on the surface during storage. The degree of its formation was directly related to severity of abrasion during peeling. Dipping the peeled product for 30 seconds in a 70°C. Acidic or basic solution (citric acid or sodium hydroxide), retarded formation of the material. The low pH dip did not cause flavor changes.