Quality of Shredded, Packaged Carrots as Affected by Different Washing Treatments |
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| Authors: | R G Klaiber S Baur L Magel W P Hammes R Carle |
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| Affiliation: | Authors Klaiber, Baur, and Carle are with Hohenheim Univ., Inst. of Food Technology, Section Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany.;Authors Magel and Hammes are with Hohenheim Univ., Inst. of Food Technology, Section General Food Technology and Food Microbiology, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany. Direct inquiries to author Carle (E-mail: ). |
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| Abstract: | ABSTRACT: Different washing treatments with chlorinated and ozonated water were applied to carrots ( Daucus carota L.) on an industrial scale to improve the sensorial and microbial quality of packaged ready-to-eat produce. Quality of shredded carrots was determined by sensory evaluation and microbiological analysis. Washing shredded carrots resulted in increased sugar leaching and loss of sensorial quality, whereas prewashing uncut carrots with chlorine ensured sugar retention, reduced microbial load, and concurrently minimized cross-contamination. Comparable germ reduction was not achieved by prewashing with ozone. These findings demonstrated that prewashing uncut carrots with chlorine provided sufficient microbiological safety paired with improved sensorial properties. |
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| Keywords: | carrot (Daucus carota L ) ozone chlorine washing treatment sensorial quality microbiological quality |
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