CALCIUM TREATMENTS AFFECT STORAGE QUALITY OF SHREDDED CARROTS

Carrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10 degrees C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water-dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.