We gratefully acknowledge Willard Douglas for excellent technical assistance, and Nathanee Pulsuwan and Reem Raji for competent assistance.
Calcium Treatments Affect Storage Quality of Shredded Carrots
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 59, Issue 1, pages 106–109, January 1994
How to Cite
IZUMI, H. and WATADA, A. E. (1994), Calcium Treatments Affect Storage Quality of Shredded Carrots. Journal of Food Science, 59: 106–109. doi: 10.1111/j.1365-2621.1994.tb06908.x
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.
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms receive 6/6/93; revised 8/23/93; accepted g/25/93.
- lightly processed;
- microbial population
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.