EFFECTS OF HOT WATER TREATMENTS ON SHELF LIFE OF FRESHCUT CARROT STICKS

Abstract

Effects of hot water treatments on the shelf life of fresh-cut carrots (Daucus carota ‘Nantes’) were studied in this research. Carrots were cut into sticks with a dimension of 9 x 9 x 9 mm3. These sticks later divided into 4 batches, then first batch was dipped into distilled water (24 ºC), the second batch into distilled water with the temperature of 50 ºC, the third batch into distilled water with the temperature of 55 ºC, and the fourth batch into distilled water with the temperature of 60 ºC for 5 min each. Following the treatments, the sticks were wrapped with a plastic stretch film and stored at 4 ºC for 10 days. At 2 day intervals, weight loss, total soluble solids, pH, titratable acidity, color, crispness, bitterness and aroma were recorded. Results indicated that carrot sticks could be stored at 4 ºC for a long time without compromising their quality, and however, unlike other horticultural commodities hot water treatments did not have additional benefits on the shelf life of carrot stick