Journal of Food, Agriculture and Environment

Vol 2, Issue 2,2004
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Texture characteristics of carrots as affected by storage temperature and duration


Peter Alvo 1, 2, Clément Vigneault 1*, Jennifer R. DeEll 1, 3, Yvan Gariépy 1, 4

Recieved Date: 2004-01-18, Accepted Date: 2004-04-25


Carrots were stored for 7, 14 or 21 days at temperatures of –2, 0, 8 and 15°C. Texture characterization was done with a puncture test. A Lloyd Universal Testing Machine was used to drive the 7.94 mm cylindrical punch at a constant speed of 25 mm•min-1 at mid length of the carrot samples. The parameters used for the analysis were: the force at failure, the displacement, the work and the slope of the load-displacement curve between 50 and 150 N. Carrot length, mass, diameter at mid-length and moisture content were also recorded. The statistical analysis indicated that the slope of the load-displacement curve was the most discriminating parameter to compare the texture of carrots stored for different period of time and at different temperatures.


Carrots, texture, storage, mechanical properties

Journal: Journal of Food, Agriculture and Environment
Year: 2004
Volume: 2
Issue: 2
Category: Food and Health
Pages: 33-37

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