Abstract:Carrots are susceptible to spoilage by oxygen and microorganisms after peeling and cutting. Therefore, appropriate preservation methods are needed to delay their quality deterioration. In this study, microwave blanching and modified atmosphere packaging (MAP) used as preservation methods and their effects on the quality of carrots during storage were investigated. After the treatment of microwave blanching and modified atmosphere packaging, the firmness, β-carotene content, moisture content, water activity, moisture status, peroxidase activity, colour, and microbial load of carrots were evaluated in an interval of 5 days. Microwave blanching effectively reduced the microbial load and decreased water mobility in carrot. In contrast, free water (T24) was more prominent in the control sample. Microwave blanching under 360 W for 300 s combined with modified atmosphere packaging (80% O2,10% CO2, 10% N2) reduced the degradation of β-carotene, loss of firmness and peroxidase activity of carrots during storage, and the increases of water activity and moisture content were better controlled. Low power microwave blanching combined with high oxygen modified atmosphere packaging is an effective preservation technology which could be used to maintain and improve the storage quality of carrot.
