Carrot browning on simulated market shelf and during cold storage

@inproceedings{Zhang2005CarrotBO,
  title={Carrot browning on simulated market shelf and during cold storage},
  author={Qijing Zhang and Soonchye Tan and Allan McKay and Guijun Yan},
  year={2005}
}
Browning index, degree of browning, total phenolics content and polyphenoloxidase (PPO) activity of three carrot cultivars—Kendo, Ricardo and Stefano—were studied on a simulated market shelf (20 ◦ C) and during cold storage (4 ◦ C). There was a general increase in browning indices and degree of browning during simulated marketing storage for all three cultivars. The three cultivars had similar levels of browning after cold storage but Ricardo reached the highest level after 10 days of simulated… CONTINUE READING

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