Roots: Fresh-cut beetroots

Abstract Fresh-cut beetroot includes peeled beetroot that are diced, shredded, or cut into sticks. The main causes of quality loss are white blush, slimy surfaces and fermentative and fusty odors, and lack of juiciness, beetroot odor, and flavor. Optimum storage conditions for packaged fresh-cut beetroot are 0–5°C and 98%–100% RH to minimize white blush. Such high RH, however, promotes bacterial growth and development of slimy surfaces and off-odors, which are prevented in slightly lower RH (94%–96%) conditions. Beneficial MAP compositions are 3%–5% O2 and or 10%–15% CO2 whereas injurious levels are ≤3% O2 and ≥15% CO2. An RH of 94%–96% in beneficial MAP has no effect on sensory quality except for white blush, whereas an RH of 98%–100% in beneficial MAP increases wetness and enhances microbial growth, resulting in slimy surfaces and fermentative off-odors.