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The Effects of Calcium Chloride and Ascorbic Acid Treatment on Ready-to-use Carrot Shreds



Author(s)

Mehmet Ufuk Kasim and Rezzan Kasim

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DOI:10.17265/1934-7391/2016.01.002

This study aimed to evaluate the effect of calcium and ascorbic acid treatments on the quality of carrot shreds during storage. Towards this aim, carrot shreds were dipped into a 5 L solution of 2 g/L ascorbic acid containing 1%, 3%, or 5% CaCl₂ (Ca + AA) for 3 min at room temperature (~20 °C). In case of the control group (control, C), samples were dipped into distilled water for the same time interval. Subsequent to treatment, carrot shreds were stored in a cold room at 5 ± 1 °C, 85-90% RH for a period of 11 days. Color values (L*, a* b*), whiteness index, saturation index, hue angle values, visual quality, firmness scores, bitterness scores, total soluble solids (TSS) and electrolyte leakage measurements were conducted at various sampling dates. The results from this study demonstrated that brightness of carrot shreds was augmented by calcium and ascorbic acid treatments irrespective of the dosage used. Whiteness index values for the 5% Ca + AA treated samples were observed to be low whereas saturation indices of 5% Ca + AA and 3% Ca + AA treated carrot shreds were higher as compared to other treatments. This study concludes that treatment with calcium at high doses improves the color quality of carrot shreds under storage conditions. Visual quality and firmness of carrot shreds was maintained till day 4 of storage, thereafter it declined as compared to the control group. Bitterness of carrot shreds was also observed to increase upon treatment with calcium and ascorbic acid. However, calcium treatment of the test carrot shreds was seen to decrease weight loss and cause an increase in the TSS under storage conditions.

Calcium, ascorbic acid, color, bitterness, quality