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Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 416–418, March 1991
How to Cite
BOUN, H.R. and HUXSOLL, C.C. (1991), Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling. Journal of Food Science, 56: 416–418. doi: 10.1111/j.1365-2621.1991.tb05293.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/29/90; revised 8/28/90; accepted 9/24/90.
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.