Effects of washing and packing on sensory and chemical parameters in carrots(Daucus carota L)

Summary

Carrots washed and packed by hand or machine and stored at 2, 10 or 20degreesC in three different package types were analysed for taste, flavour and content of sugars, terpenes, 6-methoxymellein and ethanol as well as for ethylene, CO2 and O-2 concentrations in the packages. Carrots washed by machine had increased micro-organism decay and higher sensory scores for bitter taste, aftertaste, terpene flavour and odour, green odour and earthy flavour. The ability of packages to ventilate was important to avoid anaerobic conditions that caused decreased sucrose content, increased production of ethanol and a higher intensity of ethanol flavour and sickeningly sweet taste. Increasing temperature enhanced the concentration of ethanol, CO2 and ethylene and decreased the O-2 concentration as well as the content of sucrose and total sugar. High temperature also increased the intensity of ethanol flavour and odour, aftertaste, earthy flavour, terpene flavour and bitter taste. Bitter taste was positively correlated with 6-methoxymellein level, although this level was below the sensory threshold. Bitter taste, earthy flavour and aftertaste were correlated with total terpenes and several individual terpenes. Carrots washed and packed early in the long-term storage period (November) were more bitter and had a higher level of 6-methoxymellein and a higher intensity of terpene flavour and odour, green flavour and earthy flavour than those handled in January or March. (C) 2004 Society of Chemical Industry.