Abstract

The purpose of this study was to examine differences between postharvest treatments, either washed (hot water, H₂O₂ and Na₂OCl) or non-washed (control) carrot roots and the effect of different storage conditions, S₁ (0°C and > 95% RH) or S₂ (0-2°C and < 90% RH) on the compositional changes. Losses of mass, Beta-carotene and vitamin C in carrot taproot (Daucus carota L. cv.’Maestro F₁’) were monitored during 160 days of cold storage (in both cold room) plus 20 days at 20°C (market simulation). At the end of 180 days of storage the percentage mass loss ranged from 3.1 to 33.2% depending on the storage condition and disinfection treatment. Loss of Beta-carotene during storage was higher in the S₂ (28.2-46.9%) than in the S₁ cold storage (7.8-20.7%). The vitamin C loss in carrot root inside the S₁ cold room ranged from 2.0% to 18.2%, while the vitamin C loss was significantly higher (20.7%-52.3%) under simple refrigerated cold storage (S₂). Our experimental results indicate that prestorage root washing (Na₂OCl) significantly reduced weight loss, while hot water treatment maintaining a quality (Beta-carotene and vitamin C). Storage at cold room (S₁) after these treatments, is a practical strategy for reducing weight loss, Beta-carotene and vitamin C contents in the carrot during prolonged storage.

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