Minimal Processing and Edible Coating Effects on Composition and Sensory Quality of Mini-peeled Carrots

Coating treatment did not affect fresh carrot flavor or aroma, sweetness, bitterness, harshness or taste preference. Total terpenoids declined 72% after 17 days storage, with the major loss occurring within 3 days after minimal processing. α- and β-carotene declined 18% and 14% within 3 days after minimal processing with no further loss. Peel tissue contained less β-carotene than phloem tissue, and its removal was not responsible for loss of β-carotene. The edible coating did not affect terpenoid or carotene content.