ISHS Acta Horticulturae 600: VIII International Controlled Atmosphere Research Conference
THE EFFECT OF STORAGE CONDITIONS ON THE DEVELOPMENT OF CARROT VOLATILES |
| Authors: | M. Edelenbos, F. Kjeldsen, L.P. Christensen |
| Keywords: | Cold storage, frozen storage, Daucus carota L., dynamic headspace sampling, olfactometry |
| Abstract:
Carrots (Daucus carota L.) of cv. Bolero were processed into shreds and stored up to 4 months at –24ºC (frozen storage) or the roots were stored up to 4 months at 1ºC (cold storage) and processed into shreds. Volatiles from the shreds were collected by dynamic headspace sampling and analysed by GC-FID, GC-MS and GC-olfactometry. Although the carrots were considered mature at harvest, there was a considerable increase in the total concentration of volatiles during cold storage. In contrast, the concentration was unchanged in the frozen carrot shreds. The volatiles were divided into three odour classes: “carrot top”, “fruity”, and “woody” based on their olfactory description using GC-olfactometry. It was in particular, the “woody” odour class that increased during cold storage. | |
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