Effect of chitosan-based edible coatings applied by vacuum impregnation on quality preservation of fresh-cut carrot

Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília)

“…These authors obtained values of 5.7, 12.1, and 22.1 mL of CO 2 .kg -1 /hour at 0, 5 and 10 °C, respectively, for samples which were also maintained under controlled atmospheric conditions by keeping the concentration of the atmospheric air. Vargas et al (2009) showed the effect of the chitosan edible film applied on minimally processed carrots with and without the use of a vacuum pulse during immersion. The respiration Through the comparison of the results obtained at the three temperatures, it can be observed that at 10 °C the value of the CO 2 concentration is higher and the value of the O 2 concentration is lower on the last day of storage at this temperature.…”

Influence of temperature and edible coating on the physical and chemical parameters and sensory acceptance of fresh-cut organic carrots Influencia de la temperatura y cobertura comestible en los parámetros físicos y químicos y aceptación sensorial de las zanahorias cortadas frescas

“…Thus, storage at low temperatures associated with the type of package is a common practice to retard ageing, undesirable metabolic changes, moisture loss, spoilage, and undesirable growth. Vargas et al (2009) showed no significant difference among samples coated with the chitosan edible film and non-coated. However, the parameter to the product's resistance presented a decreased significance during cold storage.…”

Effect of carrot puree edible films on quality preservation of fresh-cut carrots

“…Colour measurement was performed by using a spectrophotometer CM-3600d (Minolta Co., Tokyo, Japan) according to the method of Vargas et al (2009) with some modifications. L*, a* and b* values from the CIELAB colour space were determined using D65 illuminant and 10°observer.…”

“…However, the rate of firmness reduction in uncoated carrots was less compared with coated samples, which was significant (P < 0.01). These changes can be attributed mainly to tissue senescence and cell-wall breakdown as well as sample water loss (Vargas et al 2009). Other studies have already demonstrated that carrot edible films with cinnamaldehyde had good moisture barrier performance, which, in turn, reduced gas exchange and water loss from fresh-cut samples (Brasil et al 2012).…”