Quality of minimally processed beet roots stored in different temperatures

Abstract

The present work was carried out with the objective to determine the effect of different storage temperature on the quality of beet root minimally processed. Respiratory activity and mass loss were higher in the storage at 15°C. No significant differences in color, total soluble solids, betacyanin and betaxanthin were observed among treatments. Based on the results obtained, the storage at 0°C was recommended to storage beet root minimally processed and that 10 and 15°C drastically reduced the quality of minimally processed beet roots during storage.