TEXTURE EVALUATION AFFECTED BY PHYSICAL CHARACTERISTICS OF CARROTS DURING STORAGE

Texture is one of the most important factors that determine consumer choices among different products. Texture is a sensorial parameter, measured indirectly by imitative tests that are the combination of different tests that provide mechanical properties of a product. These properties can provide information essential to optimize postharvest procedures, such as handling, transport and storage of agricultural products that suffer alterations during the shelf-life, due to temperature and relative humidity conditions during storage and physical aspects of the product. Thus, the objective of this work was to evaluate the influence of physical characteristics on the texture of carrots (Daucus carota L.) cv. Brasilia during storage. Carrots with conic shape type were classified by means of surface-volume ratio values, in three different classes: short, average and long (0.1214, 0.0847 and 0.0710 mm 2 mm -3 , respectively). The roots were stored in climatic chambers at temperatures of 10, 20 and 30 oC, and air relative humidity of 45, 65 and 95 %, during 120 h. Texture was analyzed through penetration test during 10 s using a probe of 1.0 cm of diameter with a force of 4 N and a loading rate of 10 mm s -1 . Surface-volume ratios were calculated by means of the dimension characteristics of the roots, with the aid of a digital caliper. It presented significant influence on the texture. Short carrots obtained the lowest resistance to penetration force during storage. All classes studied at temperature of 10 oC and relative humidity of 95 % maintained texture at a good commercialization value.