<p>Carrot is the richest source of beta-carotene, the precursor of vitamin A (Gopalan <italic>et al.</italic>, <xref ref-type="bibr" rid="bib004">4</xref>) besides appreciable amount of vitamin B<sub>1</sub>, B<sub>2</sub>, B<sub>12</sub> and minerals and thus help in substantially eliminating vitamin A deficiency and is fortunately available in abundance. Being highly perishable, carrot needs utmost care during post-harvest handling so as to extend its shelf-life. Different pretreatments and storage conditions have been reported to increase the shelf-life of fruits and vegetables. Furthermore, converting perishable carrots into various processed products can yield good returns from both internal and foreign markets. There is a paucity of information regarding the storage of carrot and its subsequent processing. Moreover, the literature on carrot pulp in also scantly. Hence an attempt was made to study the changes in quality of pulp during 6 months of storage.</p><p>Carrots of cv. Pusa Kesar were procured from the Vegetable Science Division, IARI, New Delhi. The fresh carrots were washed and were cooked by using pressure cooker and in the ratio of 1:0.2 carrot and water. The cooked carrot cut pieces were mashed and then passed through a sieve of 16 mesh stainless steel wire mesh to separate coarse fibres of the pulp of soft, homogenous consistency. The resultant pulp was mixed with 600 ppm sodium benzoate. This pulp were filled separately in sterilized wide mouth glass bottles of 250 ml capacity with screw type plastic lids, which were sterilized prior to filling with pulp. The bottles were closed tightly and were stored at three different temperature regimes, <italic>viz.</italic> ambient temperature (RT), cool chamber (CC) (Roy, <xref ref-type="bibr" rid="bib010">10</xref>) and cool store (CS) maintained at 5–7°C.</p><p>The pulp were analysed for their chemical composition <italic>viz.</italic>, acidity (AOAC, <xref ref-type="bibr" rid="bib001">1</xref>), total soluble solids (TSS), ascorbic acid, total and reducing sugars, Vitamin C, and β-carotene (Ranganna, <xref ref-type="bibr" rid="bib009">9</xref>). The results were analysed statistically using Factorial Completely Randomized Block Design (Gomez and Gomez, <xref ref-type="bibr" rid="bib003">3</xref>).</p><p>The pulp had lower levels of total soluble solids, ascorbic acid, pH, reducing and total sugars and b-carotene, whereas the pulp higher acidity, particularly at room temperature than other conditions. The lower level of TSS, ascorbic acid, pH, reducing and β-carotene in the pulp could be attributed to the temperative conditions and spoilage of microorganisms of carrot pulp particularly at room temperature. The pH of the carrot pulp (<xref ref-type="table" rid="tab001">Table 1</xref>) decreased during storage. The decreasing trend of pH could be attributed to the increasing trend of acidity and decrease in sugars. The present finding was in conformity with the earlier work of Shah and Masoodi (<xref ref-type="bibr" rid="bib012">12</xref>) in culled apple pulp whereas, Shah and Bains (<xref ref-type="bibr" rid="bib011">11</xref>) observed no significant change in pH of peach and apricot pulps during storage. The pulp kept in cool store had higher pH as compared to cool chamber and room temperature. This may be due to lower acidity of the pulp in cool store. The acidity of carrot pulp slightly increased during storage. Rise in acidity was reported by Shah and Masoodi (<xref ref-type="bibr" rid="bib012">12</xref>) in apple pulp and Kulwal <italic>et al.</italic> (<xref ref-type="bibr" rid="bib007">7</xref>) in papaya products. <table-wrap id="tab001"><label>Table 1</label><caption><p>Changes in pH and acidity of processed carrot pulp during storage.</p></caption><table><thead><tr><th rowspan="3">Storage</th><th colspan="4" align="center">Storage period (months)</th><th colspan="4" align="center">Storage period (months)</th></tr><tr><th colspan="4"><hr /></th><th colspan="4"><hr /></th></tr><tr><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th></tr></thead><tbody><tr><td colspan="9"><hr /></td></tr><tr><td>Room temperature</td><td align="center">4.22</td><td align="center">4.07</td><td align="center">3.78*</td><td align="center">3.71*</td><td align="center">0.384</td><td align="center">0.896</td><td align="center">1.096*</td><td align="center">1.200*</td></tr><tr><td>Cool chamber</td><td align="center">4.22</td><td align="center">4.03</td><td align="center">3.57*</td><td align="center">3.52*</td><td align="center">0.384</td><td align="center">0.896</td><td align="center">1.096*</td><td align="center">1.200*</td></tr><tr><td>Cool store</td><td align="center">4.22</td><td align="center">4.26</td><td align="center">3.88</td><td align="center">3.86*</td><td align="center">3.384</td><td align="center">0.448</td><td align="center">0.926</td><td align="center">1.096*</td></tr><tr><td colspan="9" align="left">C.D.<sub>0.05</sub></td></tr><tr><td>Storage (S)</td><td colspan="4" align="center">0.08</td><td colspan="4" align="center">0.06</td></tr><tr><td>Period (P)</td><td colspan="4" align="center">0.07</td><td colspan="4" align="center">0.10</td></tr><tr><td>S x P</td><td colspan="4" align="center">0.10</td><td colspan="4" align="center">0.17</td></tr></tbody></table></table-wrap></p><p>The pulp kept in cool store had the lowest acidity followed by that in cool chamber and room temperature. Minor changes in acidity of mango pulp at low temperature was reported by Kalra (<xref ref-type="bibr" rid="bib006">6</xref>) as compared to higher acidity at room temperature. The ascorbic acid content (<xref ref-type="table" rid="tab002">Table 2</xref>) showed a steady decline during storage. The present finding was in confirmity with the findings of Mesic <italic>et al.</italic> (<xref ref-type="bibr" rid="bib008">8</xref>) in tomato paste. <table-wrap id="tab002"><label>Table 2</label><caption><p>Changes in ascorbic acid (mg/100g) and reducing sugars (%) of processed carrot pulp during storage.</p></caption><table><thead><tr><th rowspan="3">Storage</th><th colspan="4" align="center">Storage period (months)</th><th colspan="4" align="center">Storage period (months)</th></tr><tr><th colspan="4"><hr /></th><th colspan="4"><hr /></th></tr><tr><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th></tr></thead><tbody><tr><td colspan="9"><hr /></td></tr><tr><td>Room temperature</td><td align="center">2.00</td><td align="center">1.00</td><td align="center">0.25*</td><td align="center">0.25*</td><td align="center">2.79</td><td align="center">2.25</td><td align="center">1.95*</td><td align="center">1.42*</td></tr><tr><td>Cool chamber</td><td align="center">2.00</td><td align="center">1.50</td><td align="center">0.50*</td><td align="center">0.25*</td><td align="center">2.79</td><td align="center">2.11</td><td align="center">2.11*</td><td align="center">1.51*</td></tr><tr><td>Cool store</td><td align="center">2.00</td><td align="center">1.50</td><td align="center">1.00</td><td align="center">0.50*</td><td align="center">2.79</td><td align="center">2.90</td><td align="center">2.42</td><td align="center">2.23*</td></tr><tr><td colspan="9">C.D.<sub>(0.05)</sub></td></tr><tr><td>Storage (S)</td><td colspan="4" align="center">0.16</td><td colspan="4" align="center">NS</td></tr><tr><td>Period (P)</td><td colspan="4" align="center">0.21</td><td colspan="4" align="center">0.94</td></tr><tr><td>S x P</td><td colspan="4" align="center">0.28</td><td colspan="4" align="center">NS</td></tr></tbody></table></table-wrap></p><p>The pulp kept in cool store retained significantly higher ascorbic acid as compared to that at cool chamber and room temperature. This may be due to less degradation of ascorbic acid at low temperature. Similar findings were reported by Shah and Bains (<xref ref-type="bibr" rid="bib011">11</xref>) in canned peach and apricot pulps and Hong <italic>et al.</italic> (<xref ref-type="bibr" rid="bib005">5</xref>) in purees of peach, plum, pear and strawberry. The reducing sugars of carrot pulp (<xref ref-type="table" rid="tab002">Table 2</xref>) decreased during storage. This is not in conformity with other findings. This may be due to the microbial proliferation by utilizing the sugars. The pulp kept at room temperature had lowest reducing sugars as compared to that in cool chamber and cool store. This may be due to the higher rate of microbial spoilage at room temperature.</p><p>The total sugars content of carrot pulp (<xref ref-type="table" rid="tab003">Table 3</xref>) decreased during storage. This is not in conformity with other findings. However, this may be due to microbial proliferation by utilizing the sugars. The pulp kept at room temperature had the lowest total sugars as compared to that in cool chamber and cool store. This may be due to the higher rate of microbial spoilage at room temperature. The ß-carotene content of carrot pulp (<xref ref-type="table" rid="tab003">Table 3</xref>) decreased during storage. This may be due to processing besides ß-carotene is susceptible to oxidation and to some extent isomerization induced by air, heat and light. This findings was in conformity with Erdman (<xref ref-type="bibr" rid="bib002">1988</xref>). The pulp kept at room temperature had lowest retention of ß-carotene the compared to cool chamber and cool store. This may be due to the higher temperature coupled with photooxidation at room temperature. This finding was in conformity with Erdman (<xref ref-type="bibr" rid="bib002">2</xref>). <table-wrap id="tab003"><label>Table 3</label><caption><p>Changes in total sugars (%) and ß-carotene (mg/100g) of processed carrot pulp during storage.</p></caption><table><thead><tr><th rowspan="3">Storage</th><th colspan="4" align="center">Storage period (months)</th><th colspan="4" align="center">Storage period (months)</th></tr><tr><th colspan="4"><hr /></th><th colspan="4"><hr /></th></tr><tr><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th></tr></thead><tbody><tr><td colspan="9"><hr /></td></tr><tr><td>Room temperature</td><td align="center">7.50</td><td align="center">4.51</td><td align="center">4.40*</td><td align="center">4.30*</td><td align="center">6.55</td><td align="center">5.22</td><td align="center">4.86*</td><td align="center">4.23*</td></tr><tr><td>Cool chamber</td><td align="center">7.50</td><td align="center">4.70</td><td align="center">4.61*</td><td align="center">4.44*</td><td align="center">6.55</td><td align="center">5.86</td><td align="center">5.41*</td><td align="center">4.93*</td></tr><tr><td>Cool store</td><td align="center">7.50</td><td align="center">6.95</td><td align="center">6.07</td><td align="center">5.92*</td><td align="center">6.55</td><td align="center">6.46</td><td align="center">6.22</td><td align="center">5.86*</td></tr><tr><td colspan="5">C.D.<sub>(0.05)</sub></td></tr><tr><td>Storage (S)</td><td colspan="4" align="center">0.07</td><td colspan="4" align="center">0.01</td></tr><tr><td>Period (P)</td><td colspan="4" align="center">0.06</td><td colspan="4" align="center">0.02</td><td /><td /></tr><tr><td>S x P</td><td colspan="4" align="center">0.13</td><td colspan="4" align="center">0.03</td></tr></tbody></table></table-wrap></p></sec></body><back><ref-list><title>References

IJH

Indian Journal of Horticulture

0972-8538

The Horticultural Society of India

ijh-62-4-028

SHORT COMMUNICATION

Quality changes in carrot pulp under different storage conditions

Ejilearassane

*Khurdiya

D.S.

Division of Post-harvest Technology, Indian Agricultural Research Institute, New Delhi 110 012

*Corresponding author

122005

6244134151120034200572005

<p>Carrot is the richest source of beta-carotene, the precursor of vitamin A (Gopalan <italic>et al.</italic>, <xref ref-type="bibr" rid="bib004">4</xref>) besides appreciable amount of vitamin B<sub>1</sub>, B<sub>2</sub>, B<sub>12</sub> and minerals and thus help in substantially eliminating vitamin A deficiency and is fortunately available in abundance. Being highly perishable, carrot needs utmost care during post-harvest handling so as to extend its shelf-life. Different pretreatments and storage conditions have been reported to increase the shelf-life of fruits and vegetables. Furthermore, converting perishable carrots into various processed products can yield good returns from both internal and foreign markets. There is a paucity of information regarding the storage of carrot and its subsequent processing. Moreover, the literature on carrot pulp in also scantly. Hence an attempt was made to study the changes in quality of pulp during 6 months of storage.</p><p>Carrots of cv. Pusa Kesar were procured from the Vegetable Science Division, IARI, New Delhi. The fresh carrots were washed and were cooked by using pressure cooker and in the ratio of 1:0.2 carrot and water. The cooked carrot cut pieces were mashed and then passed through a sieve of 16 mesh stainless steel wire mesh to separate coarse fibres of the pulp of soft, homogenous consistency. The resultant pulp was mixed with 600 ppm sodium benzoate. This pulp were filled separately in sterilized wide mouth glass bottles of 250 ml capacity with screw type plastic lids, which were sterilized prior to filling with pulp. The bottles were closed tightly and were stored at three different temperature regimes, <italic>viz.</italic> ambient temperature (RT), cool chamber (CC) (Roy, <xref ref-type="bibr" rid="bib010">10</xref>) and cool store (CS) maintained at 5–7°C.</p><p>The pulp were analysed for their chemical composition <italic>viz.</italic>, acidity (AOAC, <xref ref-type="bibr" rid="bib001">1</xref>), total soluble solids (TSS), ascorbic acid, total and reducing sugars, Vitamin C, and β-carotene (Ranganna, <xref ref-type="bibr" rid="bib009">9</xref>). The results were analysed statistically using Factorial Completely Randomized Block Design (Gomez and Gomez, <xref ref-type="bibr" rid="bib003">3</xref>).</p><p>The pulp had lower levels of total soluble solids, ascorbic acid, pH, reducing and total sugars and b-carotene, whereas the pulp higher acidity, particularly at room temperature than other conditions. The lower level of TSS, ascorbic acid, pH, reducing and β-carotene in the pulp could be attributed to the temperative conditions and spoilage of microorganisms of carrot pulp particularly at room temperature. The pH of the carrot pulp (<xref ref-type="table" rid="tab001">Table 1</xref>) decreased during storage. The decreasing trend of pH could be attributed to the increasing trend of acidity and decrease in sugars. The present finding was in conformity with the earlier work of Shah and Masoodi (<xref ref-type="bibr" rid="bib012">12</xref>) in culled apple pulp whereas, Shah and Bains (<xref ref-type="bibr" rid="bib011">11</xref>) observed no significant change in pH of peach and apricot pulps during storage. The pulp kept in cool store had higher pH as compared to cool chamber and room temperature. This may be due to lower acidity of the pulp in cool store. The acidity of carrot pulp slightly increased during storage. Rise in acidity was reported by Shah and Masoodi (<xref ref-type="bibr" rid="bib012">12</xref>) in apple pulp and Kulwal <italic>et al.</italic> (<xref ref-type="bibr" rid="bib007">7</xref>) in papaya products. <table-wrap id="tab001"><label>Table 1</label><caption><p>Changes in pH and acidity of processed carrot pulp during storage.</p></caption><table><thead><tr><th rowspan="3">Storage</th><th colspan="4" align="center">Storage period (months)</th><th colspan="4" align="center">Storage period (months)</th></tr><tr><th colspan="4"><hr /></th><th colspan="4"><hr /></th></tr><tr><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th></tr></thead><tbody><tr><td colspan="9"><hr /></td></tr><tr><td>Room temperature</td><td align="center">4.22</td><td align="center">4.07</td><td align="center">3.78*</td><td align="center">3.71*</td><td align="center">0.384</td><td align="center">0.896</td><td align="center">1.096*</td><td align="center">1.200*</td></tr><tr><td>Cool chamber</td><td align="center">4.22</td><td align="center">4.03</td><td align="center">3.57*</td><td align="center">3.52*</td><td align="center">0.384</td><td align="center">0.896</td><td align="center">1.096*</td><td align="center">1.200*</td></tr><tr><td>Cool store</td><td align="center">4.22</td><td align="center">4.26</td><td align="center">3.88</td><td align="center">3.86*</td><td align="center">3.384</td><td align="center">0.448</td><td align="center">0.926</td><td align="center">1.096*</td></tr><tr><td colspan="9" align="left">C.D.<sub>0.05</sub></td></tr><tr><td>Storage (S)</td><td colspan="4" align="center">0.08</td><td colspan="4" align="center">0.06</td></tr><tr><td>Period (P)</td><td colspan="4" align="center">0.07</td><td colspan="4" align="center">0.10</td></tr><tr><td>S x P</td><td colspan="4" align="center">0.10</td><td colspan="4" align="center">0.17</td></tr></tbody></table></table-wrap></p><p>The pulp kept in cool store had the lowest acidity followed by that in cool chamber and room temperature. Minor changes in acidity of mango pulp at low temperature was reported by Kalra (<xref ref-type="bibr" rid="bib006">6</xref>) as compared to higher acidity at room temperature. The ascorbic acid content (<xref ref-type="table" rid="tab002">Table 2</xref>) showed a steady decline during storage. The present finding was in confirmity with the findings of Mesic <italic>et al.</italic> (<xref ref-type="bibr" rid="bib008">8</xref>) in tomato paste. <table-wrap id="tab002"><label>Table 2</label><caption><p>Changes in ascorbic acid (mg/100g) and reducing sugars (%) of processed carrot pulp during storage.</p></caption><table><thead><tr><th rowspan="3">Storage</th><th colspan="4" align="center">Storage period (months)</th><th colspan="4" align="center">Storage period (months)</th></tr><tr><th colspan="4"><hr /></th><th colspan="4"><hr /></th></tr><tr><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th></tr></thead><tbody><tr><td colspan="9"><hr /></td></tr><tr><td>Room temperature</td><td align="center">2.00</td><td align="center">1.00</td><td align="center">0.25*</td><td align="center">0.25*</td><td align="center">2.79</td><td align="center">2.25</td><td align="center">1.95*</td><td align="center">1.42*</td></tr><tr><td>Cool chamber</td><td align="center">2.00</td><td align="center">1.50</td><td align="center">0.50*</td><td align="center">0.25*</td><td align="center">2.79</td><td align="center">2.11</td><td align="center">2.11*</td><td align="center">1.51*</td></tr><tr><td>Cool store</td><td align="center">2.00</td><td align="center">1.50</td><td align="center">1.00</td><td align="center">0.50*</td><td align="center">2.79</td><td align="center">2.90</td><td align="center">2.42</td><td align="center">2.23*</td></tr><tr><td colspan="9">C.D.<sub>(0.05)</sub></td></tr><tr><td>Storage (S)</td><td colspan="4" align="center">0.16</td><td colspan="4" align="center">NS</td></tr><tr><td>Period (P)</td><td colspan="4" align="center">0.21</td><td colspan="4" align="center">0.94</td></tr><tr><td>S x P</td><td colspan="4" align="center">0.28</td><td colspan="4" align="center">NS</td></tr></tbody></table></table-wrap></p><p>The pulp kept in cool store retained significantly higher ascorbic acid as compared to that at cool chamber and room temperature. This may be due to less degradation of ascorbic acid at low temperature. Similar findings were reported by Shah and Bains (<xref ref-type="bibr" rid="bib011">11</xref>) in canned peach and apricot pulps and Hong <italic>et al.</italic> (<xref ref-type="bibr" rid="bib005">5</xref>) in purees of peach, plum, pear and strawberry. The reducing sugars of carrot pulp (<xref ref-type="table" rid="tab002">Table 2</xref>) decreased during storage. This is not in conformity with other findings. This may be due to the microbial proliferation by utilizing the sugars. The pulp kept at room temperature had lowest reducing sugars as compared to that in cool chamber and cool store. This may be due to the higher rate of microbial spoilage at room temperature.</p><p>The total sugars content of carrot pulp (<xref ref-type="table" rid="tab003">Table 3</xref>) decreased during storage. This is not in conformity with other findings. However, this may be due to microbial proliferation by utilizing the sugars. The pulp kept at room temperature had the lowest total sugars as compared to that in cool chamber and cool store. This may be due to the higher rate of microbial spoilage at room temperature. The ß-carotene content of carrot pulp (<xref ref-type="table" rid="tab003">Table 3</xref>) decreased during storage. This may be due to processing besides ß-carotene is susceptible to oxidation and to some extent isomerization induced by air, heat and light. This findings was in conformity with Erdman (<xref ref-type="bibr" rid="bib002">1988</xref>). The pulp kept at room temperature had lowest retention of ß-carotene the compared to cool chamber and cool store. This may be due to the higher temperature coupled with photooxidation at room temperature. This finding was in conformity with Erdman (<xref ref-type="bibr" rid="bib002">2</xref>). <table-wrap id="tab003"><label>Table 3</label><caption><p>Changes in total sugars (%) and ß-carotene (mg/100g) of processed carrot pulp during storage.</p></caption><table><thead><tr><th rowspan="3">Storage</th><th colspan="4" align="center">Storage period (months)</th><th colspan="4" align="center">Storage period (months)</th></tr><tr><th colspan="4"><hr /></th><th colspan="4"><hr /></th></tr><tr><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th><th align="center">0</th><th align="center">2</th><th align="center">4</th><th align="center">6</th></tr></thead><tbody><tr><td colspan="9"><hr /></td></tr><tr><td>Room temperature</td><td align="center">7.50</td><td align="center">4.51</td><td align="center">4.40*</td><td align="center">4.30*</td><td align="center">6.55</td><td align="center">5.22</td><td align="center">4.86*</td><td align="center">4.23*</td></tr><tr><td>Cool chamber</td><td align="center">7.50</td><td align="center">4.70</td><td align="center">4.61*</td><td align="center">4.44*</td><td align="center">6.55</td><td align="center">5.86</td><td align="center">5.41*</td><td align="center">4.93*</td></tr><tr><td>Cool store</td><td align="center">7.50</td><td align="center">6.95</td><td align="center">6.07</td><td align="center">5.92*</td><td align="center">6.55</td><td align="center">6.46</td><td align="center">6.22</td><td align="center">5.86*</td></tr><tr><td colspan="5">C.D.<sub>(0.05)</sub></td></tr><tr><td>Storage (S)</td><td colspan="4" align="center">0.07</td><td colspan="4" align="center">0.01</td></tr><tr><td>Period (P)</td><td colspan="4" align="center">0.06</td><td colspan="4" align="center">0.02</td><td /><td /></tr><tr><td>S x P</td><td colspan="4" align="center">0.13</td><td colspan="4" align="center">0.03</td></tr></tbody></table></table-wrap></p></sec></body><back><ref-list><title>References1A.O.A.C., 1998. 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Galic

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