NDLI: Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

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Providing Quality of Shredded Carrots during Storage by Treatment with Ozonated Water

Content Provider	Semantic Scholar
Author	Augspole, Ingrida Rakcejeva, Tatjana Dukalska, Lija Skudra, Liga
Copyright Year	2014
Abstract	The objective of the current research is to evaluate the quality changes of shredded carrots treated with 2 ppm ozonated tap water for 60 s ± 1 s. Treated carrots have been packed in several materials (hermetically sealed by breathing polymer film BOPP Propafilm P2GAF, cellulose based biodegradable NatureFlex NVS and Polilactid BIO-PLA Containers) and stored at the temperature of + 4 C ± 1 C for 10 days. Main quality parameters using standard methods have been analysed: total carotenoids and β-carotene, total phenolic, antioxidant capacity, soluble solids, mass loses, moisture, pH, firmness, colour, CO2 and O2 and microbiological parameters. Testing of the samples has been carried out before packaging and during storage. In the present research it has been proved that is possible to maintain the chemical composition of shredded carrots during storage by treatment of carrots with ozonated tap water; as a result, the shelflife of shredded carrots can prolong till 10 days.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://msac-journals.rtu.lv/article/download/msac.2014.002/520
Language	English
Access Restriction	Open
Subject Keyword	Carbon Dioxide Carotenoids Carrots - dietary Cellulose Containers Daucus carota Experiment Microbiological Nutritionally Variant Streptococcus Oxygen PH (complexity) Pack unit Phenol formaldehyde resin Polymer Programmable logic array Rats, Inbred BB part per million (ppm) phenolics solid substance
Content Type	Text
Resource Type	Article

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