Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 363–366, March 1997
How to Cite
CISNEROS-ZEVALLOS, L., SALTVEIT, M. E. and KROCHTA, J. M. (1997), Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage. Journal of Food Science, 62: 363–366. doi: 10.1111/j.1365-2621.1997.tb04002.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 4/15/96; revised 7/22/96; accepted 9/12/96.
- White discoloration;
- surface dehydration
White discoloration on peeled carrots is partially due to surface dehydration which can be controlled with hygroscopic coatings: e.g., polyhydric alcohols and salt solutions. This study was performed at 2.5, 7.5, 10, and 15°C, using a model system controlling relative humidity at 33, 75 or 98% or a commercial system with low-density polyethylene (LDPE) plastic film bags. The moisture sorption properties of propylene glycol, sorbitol, glycerol and calcium chloride enabled them to keep the carrot surface moist and maintain a transparent surface layer through which the underlying orange color was visible. This effect was only observed at high relative humidities (e.g., 98% RH). Similar effects were observed on treated peeled carrots stored in LDPE bags. The moisturized appearance provided by the hygroscopic coatings during storage was effective at several different temperatures.