Effects of Different Treatments on White-blush of Fresh-cut Carrots During Storage

Abstract

In order to screen out the preservatives that had better effects on inhibiting the white-blush of freshcut carrots, prolong its shelf life. Using fresh carrots as the test material, the effects of different treatments on the white-blush of fresh-cut carrots during storage were compared, and the changes in whiteness value of fresh-cut carrots in each group were analyzed. Other relevant physical and chemical indicators were measured. The results showed that compared with other treatment groups, the onion treatment group had the lowest whiteness index, the strongest antioxidant capacity, and the best quality of fresh-cut carrots. This indicated that onions were suitable for processing fresh-cut carrots, which cold better inhibit the activities of POD, PAL, and other enzymes, inhibit the white-blush of fresh-cut carrots, and delay their aging.