Research Progress on Antibacterial and White-blush Inhibition Preservation Technology for Baby Carrot
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Abstract:
Minimally Processed (MP) fruits and vegetables are fresh fruits and vegetables that remain fresh after graded washing, peeling and cutting, preservation and packaging. Baby carrots are representatives of fresh-cut carrots, which have the characteristics of being small in size, crisp, sweet, and convenient to be consumed. However, baby carrots are susceptible to microbial contamination, tissue whitening, and water loss during peeling, cutting, and storage, which decreases the edible quality and easily causes contamination by foodborne pathogenic bacteria. In this paper, we reviewed the preservation technologies for the inhibition of bacteria and white-blush of Baby carrot as a representative of fresh-cut carrots, including chemical disinfectant treatment, use of organic acid and/or ethylene inhibitor, coating treatment, steam and hot water treatment, microwave treatment, low-temperature treatment, cold plasma, irradiation, high-pressure carbon dioxide, and combination of treatment techniques. Finally, the research direction of Baby carrot preservation is prospected, to provide a reference for the storage and preservation of similar fresh-cut fruits and vegetables.
