Calcium Treatments Affect Storage Quality of Shredded Carrots

Authors

  • HIDEMI IZUMI,

    1. Authors lzumi and Watada are with the Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, Beltsville, MD 20705–2350.
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  • ALLEY E. WATADA

    1. Authors lzumi and Watada are with the Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, Beltsville, MD 20705–2350.
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  • We gratefully acknowledge Willard Douglas for excellent technical assistance, and Nathanee Pulsuwan and Reem Raji for competent assistance.

  • Use of a company or product name by the U.S. Dept. of Agriculture does not imply approval or recommendation of the product to the exclusion of others which also may be suitable.

ABSTRACT

Carrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10°C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water-dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.

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