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. alpha- and beta-carotene declined 18% and 14% within 3 days after minimal processing with no further loss. Peel tissue contained less beta-carotene than phloem tissue, and its removal was not responsible for loss of beta-carotene. The edible coating did dot affect terpenoid or carotene content.