Roots: Fresh-cut carrots

Abstract Fresh-cut carrots include peeled carrots that are diced, shredded, or cut into disks or sticks. The severity of processing and the geometry of the pieces influence the respiration rate. Ethylene is produced in response to processing; however, levels are too low to induce bitterness. The main causes of quality loss are white blush, slimy surfaces and fermentative odor and flavors, harsh flavor and bitter taste. Optimal storage conditions are 0–5°C and a relative humidity of 98%–100% to prevent white blush. Lower humidity (94%–96% RH) and optimum MAP (2%–5% O2 and 15%–20% CO2) help to maintain fresh-cut carrot quality except for white blush, which readily develops on damaged and wounded surfaces after processing due to dehydration of the pigmented tissue. Inadequate film gas permeability, injurious gas compositions, and high humidity in a condensing environment facilitate microbial growth, fermentative odors and flavors, and slimy surfaces.