Effect of the control of white-blush of fresh-cut carrot and its process optimization

Abstract

Abstract In order to control the whiteness of fresh-cut carrots and optimize the fresh-keeping process of fresh-cut carrots, taking whiteness value, sensory quality evaluation and total carotene content as indicators, a single factor experiment was designed to compare the different concentrations of citric acid and ascorbic acid, and the effect of different packaging materials on fresh-cut carrots was analyzed by grey correlation degree; by using the optimal concentration of color-protecting agents, three packaging materials with good effects, and different cleaning agents as research factors, orthogonal experiments were designed to optimize the fresh-keeping conditions of fresh-cut carrots. The results showed that 0.60% citric acid and 0.40% ascorbic acid can significantly (p < 0.05) inhibit the whitening of fresh-cut carrots. The best fresh-keeping process was that packaging with No. 15 packaging material, water as the cleaning agent, and 0.60% lemon Acid + 0.40% ascorbic acid for color protection.