Vegetables Produce Facts English
Carrot
Recommendations for Maintaining Postharvest Quality
![]() Department of Plant Sciences, University of California, Davis
Maturity & Quality
Maturity Indices
Quality Indices There are many visual and organoleptic properties that differentiate the diverse varieties of carrots for fresh market and minimal processing. In general, carrots should be:
U.S. Grades:
Quality Defects include lack of firmness, non-uniform shape, roughness, poor color, splitting or cracking, green core, sunburn, and poor quality of tops or trimming. Maturity & Quality Photos
Temperature & Controlled Atmosphere
Optimum Temperature 0°C (32°F)
Common storage conditions rarely achieve the optimum temperature for long- term storage to prevent decay, sprouting, and wilting. At storage temperatures of 3-5°C, mature carrots can be stored with minimal decay for 3-5 months. 98-100% High relative humidity is essential to prevent dessication and loss of crispness. Free moisture from the washing process or unevaporated condensation, common with plastic bin-liners (and due to fluctuating temperatures) will promote decay.
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day. >0.1 µl/kg·hr at 20°C (68°F) Exposure to ethylene will induce the development of bitter flavor due to isocoumarin formation. Exposure to as little as 0.5ppm exogenous ethylene will result in perceptible bitter flavor, within 2 weeks, at normal storage conditions. Thus, carrots should not be mixed with ethylene-producing commodities. Controlled atmosphere is of limited use for carrots and does not extend postharvest life of carrots beyond that in air. CO2 concentrations above 5% have been shown to increase spoilage. Low oxygen concentrations, below 3%, are not well tolerated and generally results in increased bacterial rot.
Disorders
Physiological and Physical Disorders Disorders Photos
Date
June 2002 |
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.
http://ucanr.edu/sites/Postharvest_Technology_Center_/Commodity_Resources/Fact_Sheets/Datastores/Vegetables_English/?uid=19&ds=799 (Accessed January 18, 2014).