CARBOHYDRATE TRANSFORMATIONS IN CARROTS DURING STORAGE

Open Access
Publisher Website
Google Scholar
Abstract
Carrots stored at 39-40[degree] C. lost about 26% of their wt., and stored at 32-35[degree] C. about 7%. This loss is mainly water, as the loss in solids is only about 1% for the 22 weeks of storage. The 2 main transformations in the carbohydrates are of sucrose to reducing sugars, and of polysaccharides to simple sugars. These processes go on more rapidly at the higher than at the lower storage temp. At the higher temp. 43% of the sucrose and 33% of the polysaccharides disappear during the 1st 10 weeks of storage, as compared to 28 and 20%, respectively, at the lower temp. Under constant conditions the transformations reach a sort of equilibrium within 10 weeks, after which the changes are much slower. Since the flavor of carrots depends on the sucrose content largely, canning and cooking quality is highest just after they are dug.

This publication has 1 reference indexed in Scilit: