ABSTRACT Shredded carrots were either chlorinated, rinsed, and spin‐dried as in industrial processes, or irradiated (2 kGy), replacing the three steps. Several factors defining the quality of minimally processed vegetables were monitored during storage at 10°. Atmospheres inside micro‐porous plastic bags stabilized at 7–15% O2 and 10–15% CO2. Sugar levels in tissues were twice as high in irradiated samples as in chlorinated ones. Irradiation also prevented losses of orange color and carotenes. Growth of aerobic mesophilic and lactic microflora was strongly inhibited by irradiation. Sensory analysis demonstrated preferences for irradiated vegetables. Irradiation, avoiding three potential denaturing steps preserved “ready‐to‐eat” shredded carrots with better quality than those prepared by conventional industrial processes.
Journal of Food Science – Wiley
Published: Mar 1, 1994
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