Citric Acid Reduces the Respiration of Fresh-cut Carrots
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Respiration is generally stimulated and remains elevated when fresh fruits and vegetables are processed for fresh-cut products (Watada et al., 1996). The elevated rates result in a more rapid depletion of reserve substrates for respiration and consequently reduce shelf life (Kader, 1986). The respiration of fresh-cut carrots can be reduced by citric acid treatment, which may subsequently extend shelf life.
Publisher:
HortScience
Year:
1,997