Abstract
Carrot was consumed by people due to benefits to human health. Carrots are best known for their rich supply of the antioxidant nutrient that was actually named for beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other healthsupporting nutrients. Trends to use fresh-cut product increased nowadays, because humans wants to consume fruit and vegetables freshly. In this research, the effect of different doses ascorbic acid treatments to shreddedcarrots to prevent lignification was studied. For this aim, carrots were obtained from the Kocaeli Wholesale Distribution Center, and were screened for uniformity, such as being free from any mechanical damage and diseases and also same sized. After washing, carrots were shredded and treated with 1, 2 and 4% ascorbic acid to prevent lignification and to extend shelf life. Excessive ascorbic acid over carrot surface dried in a salad spinner for 60 second, and then carrots were packaged in a plastic box. Carrots were stored in a cold room at 4±1oC temperature and 85-90 RH during 14 days. Color values, whiteness index, visual quality scores of samples and softenin index values were determined at the begining and 7 days intervals during storage. L values of samples treated with 4% ascorbic acid were higher than the other treatments, and followed by 2% and 1% ascorbic acid and control group. The same findings were obtained by a* and b* values of samples. Lignification of fresh-cut carrot occures in the form of surface whitening. But in the present study, whitening which is signs of lignification did not seen on shredded carrot surface. So, it was found that ascorbic acid treatment to shredded carrots prevented to lignification. But firmness loss occured ascorbic acid treated samples compared to control group. Therefore, it is suggested that ascorbic acid and firming agent must be used together for shredded carrot to prevent both lignification and softening in the future work
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Claims 5
Claim · model-written summary
The 4% ascorbic acid treatment raised L values of shredded carrot above the other treatments and the control group.
- Taxon
- carrots
Daucus carotae1 - Treatment
- 4% ascorbic acide2
- Outcome
- L valuese2
- Direction
- highere2
- Comparator
- control groupe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“After washing, carrots were shredded and treated with 1, 2 and 4% ascorbic acid to prevent lignification and to extend shelf life”
e2“L values of samples treated with 4% ascorbic acid were higher than the other treatments, and followed by 2% and 1% ascorbic acid and control group”
Claim · model-written summary
a* and b* values of shredded carrot showed the same findings as the L values.
- Taxon
- CarrotDaucus carotae0
- Outcome
- a* and b* valuese3
- Qualifier
- The same findings were obtainede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carrot was consumed by people due to benefits to human health”
e3“The same findings were obtained by a* and b* values of samples”
Claim · model-written summary
Ascorbic acid treatment prevented lignification of shredded carrots.
Not reportedComparator
Verbatim
e4“So, it was found that ascorbic acid treatment to shredded carrots prevented to lignification”
Claim · model-written summary
Ascorbic acid treatment caused firmness loss in shredded carrots compared with the control group.
- Taxon
- carrotsDaucus carotae1
- Treatment
- ascorbic acide5
- Outcome
- firmnesse5
- Direction
- losse5
- Comparator
- control groupe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“After washing, carrots were shredded and treated with 1, 2 and 4% ascorbic acid to prevent lignification and to extend shelf life”
e5“But firmness loss occured ascorbic acid treated samples compared to control group”
Claim · model-written summary
Ascorbic acid and a firming agent should be used together for shredded carrot.
Verbatim
e6“it is suggested that ascorbic acid and firming agent must be used together for shredded carrot”
The same questions in other papers
ascorbic acid · quality: postharvest · Daucus carota (carrot)Positive and negative results
1 in the opposite direction
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.