Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage

Abstract

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 15ЊC, 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.

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

“…The treatment of coated + MAP was considered as the most favorable for controlling the browning and extending the shelf life of fresh-cut lotus root. The result confirmed the contribution of edible coating to maintain the OVQ of fresh-cut lotus root (Howard & Dewi, 1996;Cisneros-Zevallos, Saltveit & Krochta, 1997). Chitosan coating and modified atmosphere packaging (MAP) have also been applied as postharvest treatments to maintain quality and prolong shelf life of carrot sticks (Simões et al, 2009).…”

Physicochemical and Sensory Characteristics of Arabic Gum-Coated Tomato (Solanum Lycopersicum L.) Fruits during Storage

“…The use of edible coatings is one of the strategies to improve physical strength, reduce particle clustering and improve visual and tactile features of fruits (Cisneros‐Zevallos et al . ). The surface coats can also survive fruits from migration of moisture, microbial growth, chemical changes due to light exposure, degradation of nutrients and act as source of bioactive materials such as antioxidant compounds, antimicrobial agents, color and flavor compounds (Miller et al .…”

Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.)

“…Both microbial proliferation and white blush on the surface of the product can be controlled by application of edible coatings (CisnerosZevallos, Saltveit, & Krochta, 1997). Edible coatings, containing antimicrobial agents, are gaining importance as potential treatments to reduce the deleterious effects imposed by minimal processing on fresh-cut fruit .…”