Microbiological, physicochemical and organoleptic changes of shredded carrots stored under modified storage

The effect of initial head spaces of air, 4.9% CO2/2.1% O-2/93% N-2 and 5% CO2/95% N-2 on the microbial flora of shredded carrots was studied at 4 and 10 degrees C. The microbial flora of shredded carrots comprised lactic acid bacteria, pseudomonads and yeasts. Lactic acid bacteria were the predominant organisms in all samples. The pH dropped during the storage of carrots and this was more pronounced at 10 degrees C. The concentration of different organic acids such as lactic, acetic, tartaric, citric and succinic increased in all samples stored under modified atmosphere packaging conditions at both temperatures. The spoilage of carrots stored under 5% CO2/95% N-2 was delayed, as indicated by the changes in their texture, colour and odour, compared with those samples stored under air or 4.9% CO2/2.1% O-2/93% N-2.