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Conservation of purple carrots at different storage temperatures

Grant number: 16/19472-8
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): February 01, 2017
Effective date (End): January 31, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Ricardo Alfredo Kluge
Grantee:Kethlin Flora Curiel
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The carrot (Daucus carota) has a world production above 36 million tonnes. In Brazil it is produced mainly in the region of Minas Gerais, which owns 37% of the national production. The purple carrot is a vegetable just grown in Brazil, contains a significant amount of bioactive compounds, such as anthocyanins and carotenoids, which have antioxidant action. Post-harvest losses of vegetable crops in Brazil reaches 40%, being necessary to use methods to reduce these losses. Colorful carrots do not have a constancy in production, it is necessary to your storage to increase the supply to the consumer. However, there are no studies that demonstrate the impact of storage on the quality of the vegetable. In this way the present study aims to evaluate the application of different storage temperatures for the conservation of bioactive compounds and maintenance of commercial quality of carrots roxas, in order that the product arrives in ideal conditions until the consumer, avoiding losses in quality. (AU)

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