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<< JRScience Home     Volume 14 No.2   December 2003    << Back to Volume Home

STORAGE STUDIES ON CARROT PRESERVATION BY CHEMICAL METHODS 

Sarfraz Hussain*, Saleem-ur-Rehman and Naeem Fazal

Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. 

Abstract: In the present study, chemical preservatives were used to minimize carrot losses and to extend the shelf life. The mean value for acidity increased with a concomitant decrease in the pH values. The values for absorbance and salt percentage also decreased as the storage period advanced. On the basis of physico-chemical analysis it was observed that the carrots preserved with citric acid (1.5%) and potassium metabisulfite (1.0%) in maximum doses (T10) were ranked at the top and were found quite fit for use even after 120 days of storage period.

 

Keywords: Carrot, chemical preservatives, physico-chemical analysis, storage.