Directly-Acidified Carrot Slices for Ingredients in Refrigerated Vegetable Salads

ABSTRACT Several food grade acidulants were evaluated for direct‐acidification of blanched carrot slices for use in salads. Fumaric acid, acetic acid, and a citric/acetic acid combination applied by a non‐buffered immersion‐equilibrium system provided excellent microbial control and satisfactory flavor quality for carrots in salads. Acidified blanched carrots prepared with buffered, potassium sorbate supplemented, fumaric acid solutions ranging in pH from 3.5–4.2 also provided acceptable salads. Dry application of a fumaric/citric acid combination containing potassium sorbate resulted in good retention of fresh‐like properties when carrot slices were stored in carbon dioxide atmospheres. Storing acidified carrots in air caused rapid formation of ionone‐like floral aromas from the autoxidation of beta‐carotene.