Effect of Postharvest Treatments and Storage Conditions on Quality Parameters of Carrots

The purpose of this study was to examine differences between postharvest treatments, either washed (hot water, H2O2 and Na2OCl) or non-washed (control) carrot roots and the effect of different storage conditions, S1 (0°C and > 95% RH) or S2 (0-2°C and < 90% RH) on the compositional changes. Losses of mass, Beta-carotene and vitamin C in carrot taproot (Daucus carota L. cv.’Maestro F1’) were monitored during 160 days of cold storage (in both cold room) plus 20 days at 20°C (market simulation). At the end of 180 days of storage the percentage mass loss ranged from 3.1 to 33.2% depending on the storage condition and disinfection treatment. Loss of Beta-carotene during storage was higher in the S2 (28.2-46.9%) than in the S1 cold storage (7.8-20.7%). The vitamin C loss in carrot root inside the S1 cold room ranged from 2.0% to 18.2%, while the vitamin C loss was significantly higher (20.7%-52.3%) under simple refrigerated cold storage (S2). Our experimental results indicate that prestorage root washing (Na2OCl) significantly reduced weight loss, while hot water treatment maintaining a quality (Beta-carotene and vitamin C). Storage at cold room (S1) after these treatments, is a practical strategy for reducing weight loss, Beta-carotene and vitamin C contents in the carrot during prolonged storage.