Effect of carnauba wax coating on the quality and shelf life of carrot (Daucus carota L.)

Carrot is one of the most important vegetables grown in India, used as a fresh vegetable all the year for salad purposes as well as for extraction of juice, canning and as supplement for infant baby food. It is an economically important vegetable worldwide and is the richest source of carotenoids in the human diet. The purpose of applying carnauba wax to carrots includes delayed reduction in colour, flavour, moisture and firmness thus maintaining freshness in carrots for longer period. The carnauba wax diluted to 5.3% wax level exhibited maximum flavour and body and texture sensory score after 20–25 days of storage at room temperature and 50 days at refrigerated storage, respectively. The carnauba wax diluted to 4.8% wax level exhibited maximum red colour (a-value) response at room temperature and at low temperature but there is very little difference between red colour (a-value) of 4.8% and 2.3% wax level. The hardness value in terms of force (gm) in carnauba wax treated carrots increased during storage at room temperature (26–32°C) and at low temperature (10°C). The carnauba wax diluted to 5.3% wax level exhibited minimum (3.24%) and maximum PLW (3.82%) after 50 days of refrigerated and 35 days of room temperature storage, respectively.