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Acta Horticulturae et Regiotecturae

The Scientific Journal for Horticulture, Landscape Engineering and Architecture

2 Issues per year

Open Access
Online
ISSN
1338-5259
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Changes in Vitamin C Content and Soluble Solids of Carrot Content (Daucus Carota L.) During Storage / Zmeny v Obsahu Vitamínu C a Rozpustnej Sušiny Mrkvy (Daucus Carota L.) Počas Skladovania

Magdaléna Valšíková
  • Corresponding author
  • Slovak University of Agriculture in Nitra, Slovak Republic
  • Email:
/ Miroslav Šlosár
  • Slovak University of Agriculture in Nitra, Slovak Republic
/ Rudolf Ryban
  • Slovak University of Agriculture in Nitra, Slovak Republic
/ Sami Shehata
  • National Research Centre in Cairo, Egypt
/ Alžbeta Hegedűsová
  • Slovak University of Agriculture in Nitra, Slovak Republic
Published Online: 2013-09-06 | DOI: https://doi.org/10.2478/ahr-2013-0001

Abstract

The average vitamin C content of fresh carrots was 56 mg.kg-1. Amount of vitamin C was reduced by the length of storage and storage environment. On average, the most significant decrease in vitamin C to 24.4 mg.kg-1 under laboratory conditions was reported after 56 days when stored carrots were packed in plastic box. When stored in a refrigerator, the vitamin C content decreased to 24.7 mg.kg-1 after 126 days of storage in a plastic box. During both experimental periods in laboratory conditions, the most vitamin C was preserved while being wrapped plastic wrap. This way of packaging also enabled relatively long-term preservation of freshness in variety called “Komarno”, which was up to 60 days. The second best option in this respect is the packed carrot in microtene bags. The least convenient was to store the carrots open without packaging. In the case of refrigerated storage, the options of packaging in plastic wrap and microtene bags were also the best. The most significant decline in vitamin C was found in the variant without packaging and in the food box. Average soluble solids (refractometry dry matter) content in fresh roots reached 7.6%. During storage under laboratory conditions, the SS values increased to 14.8% after 14 days when the carrot was stored open without packaging. In the refrigerator, the soluble solids content in carrots increased to 12.7% after 28 days of storage without packaging. Increase in soluble solids content was mainly caused by transpiration process. Under laboratory conditions, evaporation and increase of soluble solids were faster compared to the variants stored in the cooler

Súhrn

Vysledky našich experimentov potvrdili, že priemerny obsah vitaminu C v čerstvej mrkve bol 56 mg.kg-1. Skladovanim sa množstvo vitaminu C znižovalo podľa dĺžky a podmienok skladovania. V laboratornych podmienkach v priemere najvyraznejši pokles v množstve vitaminu C na 24,4 mg.kg-1 bol po 56. dňoch, ak sa mrkva skladovala zabalena do plastovej nadoby. Pri skladovani v chladničke najviac klesol obsah vitaminu C na 24,7 mg.kg-1 po 126. dňoch skladovania v plastickej nadobe. V laboratornych podmienkach najviac vitaminu C sa v obidvoch pokusnych obdobiach zachovalo pri variante balenia do potravinovej folie. Toto balenie poskytlo sučasne aj relativne dlhodobe uchovanie čerstveho stavu odrody ´Komarno´ až 60 dni. Druhym najvyhodnejšim variantom z tohto hľadiska je balena mrkva do mikrotenu. Najmenej vyhodne bolo skladovanie v prirodzenych podmienkach bez obalu. V pripade chladeneho prostredia boli tiež najvyhodnejšie balenia do potravinovej folie a mikrotenovych vrecušok. Najvyraznejši pokles z hľadiska obsahu vitaminu C bol zaznamenany pri variante bez obalu a v potravinovej krabici. Priemerny obsah refraktometrickej sušiny dosahoval v čerstvych koreňoch 7,6 %. Počas skladovania v laboratornych podmienkach sa hodnoty RS zvyšovali až do 14,8 % už po 14. dňoch skladovania voľne bez obalu. V chladničke sa obsah RS zvyšil na 12,7 % po 28 dňoch pri variante skladovanom bez obalu. Počas skladovania mrkvy odrody ´Komarno´ obsah RS stupal. Bolo to sposobene hlavne transpiračnym procesom. V laboratornych podmienkach boli vyparovanie a narast RS rychlejšie v porovnani s variantmi skladovanymi v chladiarenskom boxe.

Keywords : carrot; storage; vitamin C; soluble solids

kľúčové slová : mrkva; skladovanie; vitamin C; refraktometricka sušina

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About the article

Published Online: 2013-09-06

Published in Print: 2013-09-01


Citation Information: Acta Horticulturae et Regiotectuare, ISSN (Online) 1338-5259, DOI: https://doi.org/10.2478/ahr-2013-0001.

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