Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage

A proposed mechanism of white discoloration development on peeled carrots included both physical and physiological responses to wounding. The physical response is a color change due to reversible surface dehydration. This study was performed at 2.5 and 10 degrees C using a model system controlling r...

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Veröffentlicht in:	Journal of food science 1995-03, Vol.60 (2), p.320-323
Hauptverfasser:	Cisneros-Zevallos, L. (University of California, Davis, CA.), Saltveit, M.E, Krochta, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Biological and medical sciences CAROTTE Carrots COLOR COULEUR Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology phenolic metabolism TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS white discoloration wounding response ZANAHORIA
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