Roots: Fresh-cut parsnips

Abstract Fresh-cut parsnips include peeled parsnip that are diced, shredded, or cut into disks or sticks. The main causes of quality loss are surface browning, fermentative odors and flavors, and slimy surfaces. Optimum storage conditions are 0–5°C and a relative humidity of 94%–96% in ≥3% O2 and ≤10% CO2. Injurious CA/MA levels are ˂3% O2 and >15% CO2 at 98%–100% RH. CA/MA reduces respiration rate and low O2 levels prevent enzymatic browning, but CA/MA should be used with caution as injurious levels create fermentative odors and flavors and slimy surfaces.