Sensory and chemical changes in five varieties of carrot (Daucus carota L) in response to mechanical stress at harvest and post-harvest

Seljåsen, Randi; Bengtsson, Gunnar; Hoftun, H.; Vogt, Gjermund

doi:10.1002/1097-0010(200103)81:4<436::aid-jsfa837>3.0.co;2-r

Cited by 79 publications

(81 citation statements)

References 22 publications

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“…2,4 -6 Both ethylene exposure and mechanical stress can increase the content of 6-methoxymellein. 2,3,7,8 However, bitter and harsh taste can develop even when the level of 6-methoxymellein is far below the taste threshold. 3,7 Therefore the explanation for development of these taste attributes in carrots is still missing.…”

Section: Introductionmentioning

confidence: 99%

“…2,3,7,8 However, bitter and harsh taste can develop even when the level of 6-methoxymellein is far below the taste threshold. 3,7 Therefore the explanation for development of these taste attributes in carrots is still missing. Upon mechanical stress or ethylene exposure, several metabolic changes occur in carrots: increased respiration and ethylene production and reduced levels of sugars, reduced content of total terpenes but increased levels of some individual terpenes.…”

Section: Introductionmentioning

confidence: 99%

“…Upon mechanical stress or ethylene exposure, several metabolic changes occur in carrots: increased respiration and ethylene production and reduced levels of sugars, reduced content of total terpenes but increased levels of some individual terpenes. 3,7 Furthermore, mechanical stress or storage in low-oxygen atmosphere causes increased ethanolic fermentation in carrots. 3,9,10 The relative importance of possible elicitors in the fresh market distribution chain is not known completely.…”

Section: Introductionmentioning

confidence: 99%

“…3,7 Furthermore, mechanical stress or storage in low-oxygen atmosphere causes increased ethanolic fermentation in carrots. 3,9,10 The relative importance of possible elicitors in the fresh market distribution chain is not known completely. The aim of the present study was to investigate to what extent washing, grading and packaging in different commercial packaging materials could affect the sensory quality of carrots, as well as how this could be related to possible changes in respiration, production of ethylene and levels of chemical constituents, ie terpenes, ethanol, 6-methoxymellein and sugars.…”

Section: Introductionmentioning

confidence: 99%

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Effects of washing and packing on sensory and chemical parameters in carrots (Daucus carota L)

Seljåsen¹,

Hoftun²,

Selliseth³

et al. 2004

J Sci Food Agric

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Carrots washed and packed by hand or machine and stored at 2, 10 or 20 • C in three different package types were analysed for taste, flavour and content of sugars, terpenes, 6-methoxymellein and ethanol as well as for ethylene, CO 2 and O 2 concentrations in the packages. Carrots washed by machine had increased micro-organism decay and higher sensory scores for bitter taste, aftertaste, terpene flavour and odour, green odour and earthy flavour. The ability of packages to ventilate was important to avoid anaerobic conditions that caused decreased sucrose content, increased production of ethanol and a higher intensity of ethanol flavour and sickeningly sweet taste. Increasing temperature enhanced the concentration of ethanol, CO 2 and ethylene and decreased the O 2 concentration as well as the content of sucrose and total sugar. High temperature also increased the intensity of ethanol flavour and odour, aftertaste, earthy flavour, terpene flavour and bitter taste. Bitter taste was positively correlated with 6-methoxymellein level, although this level was below the sensory threshold. Bitter taste, earthy flavour and aftertaste were correlated with total terpenes and several individual terpenes. Carrots washed and packed early in the long-term storage period (November) were more bitter and had a higher level of 6-methoxymellein and a higher intensity of terpene flavour and odour, green flavour and earthy flavour than those handled in January or March.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of washing and packing on sensory and chemical parameters in carrots (Daucus carota L)

Seljåsen¹,

Hoftun²,

Selliseth³

et al. 2004

J Sci Food Agric

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show abstract

“…Storage conditions are among the main factors in uencing the degradation of carrot root quality during the postharvest period [Seljasen 2001]. Mature carrot roots can be stored in regular cold stores for 4-6 months, depending on the cultivar and the initial quality of the roots.…”

Section: Introductionmentioning

confidence: 99%