Minimal Processing and Edible Coating Effects on Composition and Sensory Quality of Mini‐peeled Carrots

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Abstract
Coating treatment did not affect fresh carrot flavor or aroma, sweetness, bitterness, harshness or taste preference. Total terpenoids declined 72% after 17 days storage, with the major loss occurring within 3 days after minimal processing. α‐ and β‐carotene declined 18% and 14% within 3 days after minimal processing with no further loss. Peel tissue contained less β‐carotene than phloem tissue, and its removal was not responsible for loss of β‐carotene. The edible coating did not affect terpenoid or carotene content.