Minimal Processing and Modified Atmosphere Packaging of Carrot Discs: Effects of Packaging Film and Product Weight

Carrot (Daucus carota L.) discs were prepared and packaged in low density polyethylene (LDPE) bags with or without aluminium silicate under passive modified atmosphere, and then stored at 4 °C for 21 days. The effects of modified atmosphere packaging (MAP) treatments on oxygen and carbon dioxide concentrations in the headspace, color, texture, mass loss, pH, total titratable acidity (TTA), β-carotene content and sensory quality of packaged carrot discs were determined. Oxygen levels decreased and carbon dioxide levels increased significantly within 7 days and stayed stable for the rest of the storage time. While L* and WI values increased, a* and b* values decreased at the end of the storage. Storage time was the most significant factor affecting physiological, physicochemical and sensory attributes. β-carotene content was 5.89 g kg−1 fresh tissue right after processing and decreased in all applications during storage. The shelf-life was determined as 14 days for minimally processed carrot discs for all applications