Nitrites and Bacteria in Fresh Carrot Juice Made from Roots Stored at High Temperatures1

Abstract

Juice made from carrots stored at 20, 25, 30 or 35°C for 0,2,4 or 8 days contained negligible amounts of nitrite when sampled immediately. The bacterial populations were higher in juice made from carrots stored for longer periods and at the higher temperatures. Juices incubated at 35°C for 4 hours accumulated nitrite in amounts that tended to correspond to the bacterial populations in the fresh juices.