| Abstract: | Fresh carrots (Daucus carota L cv ‘Nantes’) were packed in Netlon and ventilated low‐density polyethylene bags and stored in ambient, cool chamber and cool store conditions. Blanching and drying conditions were standardised and the sliced carrots were dehydrated to 7–9% moisture content using the best blanching and drying combination. Dehydrated carrots were packed in single and double layers of high‐density polyethylene bags and stored in ambient and cool store conditions for 9 months. The shelf‐life of fresh carrots varied from 3 to 20 days depending on the packaging and storage condition. A reduction in β‐carotene and ascorbic acid content and an increase in electrolyte leakage were observed during storage of fresh carrots. Blanching and drying caused a significant reduction in β‐carotene and ascorbic acid content, which further decreased during storage of dried product. The storage study of dried product showed that retention of β‐carotene and ascorbic acid was better in double‐packed and cool‐stored samples, and it also showed minimum browning during storage. © 2000 Society of Chemical Industry |
