Quality of mini-peeled carrots as affected by genotype, minimal processing and edible coating /
abraded surfaces during storage, and poor flavor. This study
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | abraded surfaces during storage, and poor flavor. This study acceptability of packaged minimally processed carrots is adequate for protection against surface discoloration and for Apparently, Nature SeaTM coating had poor barrier attributes were observed (P>0.05). Among experimental hybrids carrot aroma and overall acceptability were higher for coated carrots are minimally processed by abrasive peelers and carrots under reduced oxygen conditions may retard carotene carrots. Sensory scores for fresh carrot flavor, fresh carrots. An application rate of 0.23 - 0.49 L/min appeared characteristics and human health benefits. Some fresh characteristics since volatile terpenoids readily diffused days storage and then declined. Edible coating treatment diminishing microbial or chemical quality of mini-peeled during storage. Total soluble phenolics increased up to 14 effectively retarded white surface discoloration without evaluated TX30129 had the highest sugar and carotenoid levels. White surface discoloration on mini-peeled carrots loss. mini peeled carrots and grated carrots. Shelf life and mini-peeled carrots. Genotypic variations in total minimal processing and edible coating treatment on quality of Minimally processed vegetables provide convenience, fresh not affect terpenoid or carotenoid levels during storage. or increased exposure to oxygen. Packaging mini-peeled peeling were most likely associated with enzymatic activity retention of flavor. Terpenoid and carotene contents declined sometimes limited by a white discoloration that develops on terpenoids, sugars, phenolics, total carotenoids and sensory through the coating during storage. Carotene losses during total carotenoids and volatile terpenoid levels decreased was noted 7 days after processing. Total sugars, sucrose, was undertaken to investigate the effects of genotype, washed to remove cellular fluids to produce carrot sticks, within 3 days after processing. Edible coating treatment did |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | x, 88 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |