Effect of pre-treatment packing film for minimally processed carrots stored at Sow temperature

Abstract

Experiments were conducted to find out the suitable pre-treatment and package for extending shelf of the minimally processed carrot with microbiological safety. Of the pre-treatments used, 1 % citric acid, 1 % ascorbic acid and combination of 5 % citric acid and 0.5 % ascorbic acid , 1 % citric acid showed the minimum level of coiiform counts at 7 days of storage. Size of package affected the growth of coiiform during storage at 7±2 °C having a minimum counts in 15 x!5 cm2,100 gauge, low density polyethylene (LOPE) bags. Percentage weight loss, browning ,whitening,softening and visual quality rating of minimally processed carrot do not significantly affected by the pre-treatments and size of the package used. Although 1 % citric acid increased the total plate counts of minimally processed carrot, coiiform counts were maintained at minimum level for 7 days.