Abstract
Fresh cut carrot (Daucus carota L.) slices were treated with hot (60°C) water and hot aqueous solution (2% sodium chloride, 2% citric acid and 10% lime juice) for 1 min and then surface water was removed. Following treatment, fresh-cut carrot slices were kept in a polypropylene (PP) box and stored in a refrigerator (4±1°C and 50±5% RH) for 12 days. The effectiveness of the treatments in extending shelf life was evaluated by determining respiration rate, firmness, weight loss, external colour, whiteness index (WI), some chemical parameters (ascorbic acid content, TSS, acidity, pH, total sugar, reducing sugar and beta carotene), total bacterial count (TBC) and sensory quality. The highest increment of WI (48.4%) was observed without heat-treated carrot slices. On the other hand, WI was increased by 12.1% and 21.7% in carrot slices treated with hot aqueous solution of 2% citric acid and with hot aqueous solution of 2% sodium chloride respectively at 12 days of storage. On the 12th day of storage, fresh-cut carrot treated with hot aqueous solution of 2% citric acid scored 7.3 and the rest of the sample scored less than 4.5 (indicate as unacceptable) in overall acceptability. Carrot slices treated with hot aqueous solution of 2% citric acid and 2% sodium chloride retained a minimum number of TBC and delayed changes in WI, external colour and beta carotene content compared to without heat-treated carrot slices. Keywords: Citric acid, respiration rate, sensory quality, sodium chloride, total bacterial count, whiteness index
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Claims 7
Claim · model-written summary
Untreated fresh-cut carrot slices (without heat treatment) had the highest whiteness index increment, 48.4%.
- Taxon
- carrot
Daucus carotae0 - Outcome
- increment of WIe1
- Direction
- higheste1
- Value
- 48.4%e1
- Qualifier
- without heat-treated carrot slicese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh cut carrot (Daucus carota L.) slices”
e1“The highest increment of WI (48.4%) was observed without heat-treated carrot slices”
Claim · model-written summary
Hot 2% citric acid solution treatment increased whiteness index by 12.1% after 12 days of storage.
- Taxon
- carrotDaucus carotae0
- Treatment
- hot aqueous solution of 2% citric acide1
- Outcome
- WIe1
- Direction
- increasede1
- Value
- 12.1%e1
- Qualifier
- at 12 days of storagee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh cut carrot (Daucus carota L.) slices”
e1“WI was increased by 12.1% and 21.7% in carrot slices treated with hot aqueous solution of 2% citric acid and with hot aqueous solution of 2% sodium chloride respectively at 12 days of storage”
Claim · model-written summary
Hot 2% sodium chloride solution treatment increased whiteness index by 21.7% after 12 days of storage.
- Taxon
- carrotDaucus carotae0
- Treatment
- hot aqueous solution of 2% sodium chloridee1
- Outcome
- WIe1
- Direction
- increasede1
- Value
- 21.7%e1
- Qualifier
- at 12 days of storagee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh cut carrot (Daucus carota L.) slices”
e1“WI was increased by 12.1% and 21.7% in carrot slices treated with hot aqueous solution of 2% citric acid and with hot aqueous solution of 2% sodium chloride respectively at 12 days of storage”
Claim · model-written summary
On day 12, fresh-cut carrot treated with hot 2% citric acid scored 7.3 in overall acceptability, higher than the rest of the sample.
- Taxon
- carrotDaucus carotae2
- Treatment
- hot aqueous solution of 2% citric acide2
- Outcome
- overall acceptabilitye2
- Direction
- higherinferrede2
- Value
- 7.3e2
- Qualifier
- 12th day of storagee2
- Comparator
- the rest of the samplee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“On the 12th day of storage, fresh-cut carrot treated with hot aqueous solution of 2% citric acid scored 7.3 and the rest of the sample scored less than 4.5 (indicate as unacceptable) in overall acceptability”
Claim · model-written summary
On day 12, the other fresh-cut carrot samples scored below 4.5 in overall acceptability, which indicates unacceptable quality.
- Taxon
- carrotDaucus carotae2
- Outcome
- overall acceptabilitye2
- Direction
- lowerinferrede2
- Value
- less than 4.5e2
- Qualifier
- indicate as unacceptablee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“On the 12th day of storage, fresh-cut carrot treated with hot aqueous solution of 2% citric acid scored 7.3 and the rest of the sample scored less than 4.5 (indicate as unacceptable) in overall acceptability”
Claim · model-written summary
Carrot slices treated with hot 2% citric acid and 2% sodium chloride retained a minimum total bacterial count compared with untreated heat-free slices.
- Taxon
- CarrotDaucus carotae3
- Treatment
- hot aqueous solution of 2% citric acid and 2% sodium chloridee3
- Outcome
- TBCe3
- Direction
- minimume3
- Comparator
- without heat-treated carrot slicese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Carrot slices treated with hot aqueous solution of 2% citric acid and 2% sodium chloride retained a minimum number of TBC”
e4“delayed changes in WI, external colour and beta carotene content compared to without heat-treated carrot slices”
Claim · model-written summary
Carrot slices treated with hot 2% citric acid and 2% sodium chloride delayed changes in whiteness index, external colour and beta carotene content compared with untreated heat-free slices.
- Taxon
- CarrotDaucus carotae3
- Treatment
- hot aqueous solution of 2% citric acid and 2% sodium chloridee3
- Outcome
- changes in WI, external colour and beta carotene contente4
- Direction
- delayede4
- Comparator
- without heat-treated carrot slicese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Carrot slices treated with hot aqueous solution of 2% citric acid and 2% sodium chloride retained a minimum number of TBC”
e4“delayed changes in WI, external colour and beta carotene content compared to without heat-treated carrot slices”
The same questions in other papers
citric acid · quality: general · Daucus carota (carrot)Results agree
1 paper in the same direction as this paper
- 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.