Cambios físico-químicos y sensoriales producidos por el tipo de corte y empaque en zanahoria (Daucus carota L.) mínimamente procesada

Abstract

In this study the effect of the type of cutting and packing of fresh-cut carrots (Daucus carota L.) stored at 9±2°C and 89% of relative humidity during 15 days on quality attributes of the vegetable was evaluated. The physico-chemical attributes, color and subjective appreciation through a hedonic scale were evaluated. An experimental randomized design was used for the study with factorial array composed by three factors: cutting shape (cube, slice), type of packing (vacuum, PET) and the time of storage with levels of 0, 3, 6, 9, 12 y 15 days, completing twenty four treatments. The Analysis of variance ANOVA was used and also the Tukey and Dunnett test (p < 0.05) to compare the sensory notes, employing the SPSS base software for Windows. All attributes showed significant differences through the evaluated period (p<0.05). The most suitable treatment of conservation of fresh-cut carrot in cold storage was carrot cut in cubes and vacuum packed.